Directions

1. Add the basil, olive oil, lemon juice, garlic, salt and pepper to a food processor or blender and blend until smooth. Set aside until ready to use.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Coat a cooling rack with nonstick cooking spray and place on the baking sheet.
3. Whisk together the buttermilk, garlic powder, salt and ground pepper in a medium bowl. Mix the chicken into the buttermilk.
4. Place the crushed LAY’S Classic Potato Chips in a shallow bowl. Working in batches, allow the excess buttermilk to drip from the chicken, then place into the crushed potato chips.
5. Press each piece of chicken into the chips to coat entirely. Place the chicken onto the prepared baking sheet.
6. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F. Remove from the oven and allow to cool.
7. Meanwhile, place the romaine, cherry tomatoes, peaches and cheese in a serving bowl. Drizzle with the basil vinaigrette and toss to combine. Top with the popcorn chicken and serve immediately.