Fried Chicken Salad

Directions

1. Pound chicken between wax paper to 1/2 inch thick.
2. In pie plate stir cornmeal with flour, salt, pepper, and a cayenne. Whisk buttermilk and 1 teaspoon of the mustard in another pie plate, to blend.
3. In a large skillet, heat oil over medium-high heat. Dip chicken in buttermilk to coat, letting excess drip off; coat with cornmeal mixture.
4. Fry chicken, until browned and cooked through, about 3 to 4 minutes per side. Remove to a paper towel-lined cookie sheet.
5. Whisk remaining 2 teaspoons mustard into vinaigrette. In a large bowl, toss salad greens, tomatoes and carrots with 1/4 cup vinaigrette. Slice chicken. Place salad on plates and top with chicken. Serve remaining vinaigrete on the side.