Shawna's Southern Fried Chicken Salad recipe
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Ingredients
- ½ cup yellow cornmeal ⅓ cup all-purpose flour ½ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon cayenne pepper ½ cup buttermilk ⅔ cup vegetable oil 1 pound skinless, boneless chicken breast halves 2 cups cooked white rice ¼ cup chopped red bell pepper ¼ cup chopped green bell pepper ¼ cup chopped red onion ½ head romaine lettuce - rinsed, dried and shredded 5 slices bacon 3 tablespoons apple cider vinegar 1 tablespoon honey ½ teaspoon Dijon mustard ½ teaspoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 844.2 caloriescarbohydrate: 56 gcholesterol: 86.6 mgfat: 53.3 gfiber: 3.2 gprotein: 34.4 gsaturatedFat: 9.7 gservingSize: -sodium: 978.4 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Shawna's Southern Fried Chicken Salad
Directions
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In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
Pour buttermilk in a separate large bowl.
Heat the oil in a large, deep skillet over medium-high heat.
Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels, keep warm.
Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper, heat just to boiling and pour over salad.