Fried Chicken Salad

Fried Chicken Salad

SheKnows
  • Prep: 20 min
  • Cook Time: 15 min
  • Total: 35 min
  • Serving: 4

Fried Chicken Salad is a picnic favorite and should be served on a red checkered tablecloth.

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1/3 cup cornmeal
  • 1/3 cup flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne
  • 1/2 cup buttermilk
  • 1 tablespoon Dijon mustard
  • 3/4 cup vegetable oil
  • 1/2 cup vinaigrette dressing
  • 10 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 3/4 cup carrot, shredded

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.

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