Southern Fried Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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One of my favorite things. Ingredients:
1/3 cup crumbled blue cheese |
1/2 cup buttermilk |
1 teaspoon cider vinegar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon parsley, chopped |
1 1/4 lbs boneless skinless chicken breast halves |
3/4 cup buttermilk |
3 garlic cloves, smashed |
ground cayenne pepper |
salt |
1/2-3/4 cup seasoned breadcrumbs |
vegetable oil |
8 cups leaves lettuce, torn (red and or green) |
1 pint pint mixed cherry tomatoes, halved |
1 cup corn kernel |
1/4 cup toasted pecan halves |
1/4 cup red onion strip |
Directions:
1. To Prepare the Dressing: In a small bowl, mash 1 tablespoon of the cheese into the buttermilk with a fork until blended. Stir in vinegar, salt, pepper, remaining blue cheese, and parsley. Cover and refrigerate (can be made 1 day ahead).
2. To Prepare the Chicken: Cut chicken breasts lengthwise into 3 strips; cut each strip into 3 pieces. In a bowl, whisk buttermilk, garlic, cayenne, and salt; add chicken. Cover and marinate in refrigerator at least 2 hours and up to 6.
3. Drain chicken; coat with breadcrumbs. Cook chicken in oil in a large nonstick skillet over medium heat about 7-10 minutes, turning pieces frequently, or until cooked through and golden. Drain on paper towel.
4. To Make the Salad: In a bowl, toss salad ingredients with 1/4 cup dressing; place on 4 plates. Top with chicken. Drizzle with remaining dressing.
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