2 1/4 cup low-fat buttermilk
3 tablespoon plus 1 teaspoon honey
6 clove garlic — minced
Coarse salt and ground pepper
4 bone-in chicken breast halves — skinless
2 tablespoon reduced-fat sour cream
1 tablespoon cider vinegar
3 slice(1 ounce each) white sandwich bread — torn into large pieces
2 teaspoonolive oil
3/4 teaspoon herbes de Provence
1 bag (5 ounces) baby spinach
1 med red apple — halved, cored, and thinly sliced
1 cup seedless red grapes — halved

Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3
tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon
pepper. Place chicken in a resealable plastic bag (or baking dish);
add marinade and seal (or cover). Refrigerate at least 2 hours or up
to 1 day.

Make salad dressing: In a jar, combine remaining 1/4 cup
buttermilk, sour cream, vinegar, and 1 teaspoon honey; season
generously with salt and pepper. Shake vigorously to combine.
Refrigerate.

Preheat oven to 425 degrees. In a food processor, pulse bread,
oil, and Herbes de Provence until fine crumbs form; season generously
with salt and pepper (you should have about 1 1/2 cups).
Line a rimmed baking sheet with foil. Lift chicken from marinade,
letting excess drip off (discard remaining marinade). Place chicken on
foil, bone side down; sprinkle with breadcrumbs, patting them on
lightly. Bake until crumbs are browned and chicken is cooked through,
30 to 40 minutes. Meanwhile, in a large bowl, combine spinach, apple, and
grapes.
Add dressing and toss. Serve salad with chicken.