Shawna's Southern Fried Chicken Salad

Cooking Recipes Catalogue

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):


  • 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.