What a great salad. Chopped breast meat is deep fried until golden and crispy and then combined with the other salad ingredients - rice, bell peppers and onions - and slathered with an incredible bacon-honey mustard - vinegar dressing.
INGREDIENTS (for 4 servings):
- 1/2 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 2/3 cup vegetable oil
- 1 pound skinless, boneless chicken breast halves
- 2 cups cooked white rice
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 1/2 head romaine lettuce - rinsed, dried and shredded
- 5 slices bacon
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
PREPARATION:
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.