Fried Chicken Salad with Buttermilk Herb Dressing

Description

Contributed by Catsrecipes Y-Group

• Makes 8 servings and 2 cups of dressing

Ingredients

• 1½ cups buttermilk
• 1 tsp hot red pepper sauce
• 8 boneless skinless chicken breast halves, cut crosswise into thirds
• 1¼ pounds yellow wax beans
• ½ tsp salt
• 1 cup flour
• 3 tbs canola oil
• 16 lettuce leaves
• 1 large bunch watercress, separated into small sprigs
• 1 pint grape tomatoes, halved
• black pepper

Buttermilk herb dressing

• 1¼ cups buttermilk
• ½ cup sour cream
• 1 tbsp grainy Dijon mustard
• ½ tsp salt
• ½ tsp pepper
• 3 tbsp chopped basil
• 2 tbsp snipped chives
• 2 tbsp chopped parsley

Procedures

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.