Fried Chicken Salad with Buttermilk Herb Dressing

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Contributed by Catsrecipes Y-Group

  • Makes 8 servings and 2 cups of dressing


Buttermilk herb dressing


  1. Combine buttermilk and pepper sauce in a food storage bag.
  2. Add chicken, seal bag and toss to coat.
  3. Marinate in refrigerator 8 hours.
  4. Bring a pot of salted water to a boil, add beans and blanch 6 minutes or until tender.
  5. Drain.
  6. Transfer to food storage bag, refrigerate until chilled.
  7. Drain chicken, season pieces with salt.
  8. Place flour on a sheet of wax paper, add chicken and toss to coat.
  9. Heat 1½ tbsp oil in 2 skillets, add chicken and fry 8 minutes or until browned and cooked through.
  10. Drain on paper towels.
  11. To serve, on each of 8 plates arrange 2 lettuce leaves, then top with beans.
  12. Set 3 pieces of chicken atop beans, then add watercress and tomatoes.
  13. Season each with pepper.
  14. Serve with buttermilk herb dressing.

Buttermilk herb dressing

  1. Whisk buttermilk, sour cream, Dijon mustard, salt and pepper in a bowl until blended.
  2. Stir in chopped basil, chives and parsley.
  3. Cover and refrigerate.