Fried Chicken Salad
Love fried chicken? Try it in this tasty salad that you can make for your family in no time
- Honey Dijon mustard, 1 tablespoon
- Red wine vinegar, 1 tablespoon
- Salt and freshly ground pepper
- Olive oil, ½ cup (4 fl oz/125 ml)
- Canola oil, for frying
- Flour, 1 cup (5 oz/155 g)
- Garlic powder, 1½ teaspoons (optional)
- Buttermilk, 1 cup (8 fl oz/250 ml)
- Skinless, boneless chicken breasts, 1 lb (500 g), cut into large bite-sized pieces
- Romaine (cos) lettuce, 1 head, pale inner leaves only, torn into bite-sized pieces
- Tomato, 1 large, cut into bite-sized chunks
- Red onion, 1 small, halved and cut into thin slivers
- Pecan halves, 1 cup (4 oz/125 g), coarsely chopped
1. Make the vinaigrette.
In a large bowl, whisk together the mustard, vinegar, and 1 teaspoon salt. Gradually whisk in the olive oil until smooth.
2. Fry the chicken.
Preheat the oven to 200°F (95°C). In a deep, heavy saucepan or Dutch oven over high heat, pour in canola oil to a depth of ½ inch (12 mm). Line a large baking sheet with a double layer of newspaper and place in the oven. In a large, resealable bag, combine the flour and 1½ teaspoons each salt and pepper, and the garlic powder, if using. Pour the buttermilk into a shallow bowl. When the oil reaches 360°F (182°C) on a deep-frying thermometer, dip the chicken pieces in the buttermilk. Remove, letting any excess drip back into the bowl, and place in the flour. Seal the bag and toss until the chicken is evenly coated. Using tongs, add half of the chicken to the hot oil and fry, turning occasionally, until golden and opaque throughout, 2–4 minutes. Using the tongs, transfer to the lined baking sheet and keep warm in the oven. Let the oil return to 360°F before frying the second batch.
3. Assemble the salad.
Add the lettuce, tomato, onion, and pecans to the vinaigrette and toss to coat evenly. Arrange on plates, top with the chicken, and serve.
Recipe from Meals in Minutes Fresh Salads, copyright 2011, Weldon Owen Inc.