Fried Chicken Salad

Fried Chicken Salad

*

1 / 2 cup yellow cornmeal

* 1 / 3 cup all-purpose flour

* Teaspoon salt 1 / 2

* Lower 1 / 4 teaspoon black pepper

Pepper * 1 / 8 c. teaspoon cayenne pepper

* 1 / 2 cup buttermilk

* Vegetable oil 2 / 3 cup

1 pound boneless chicken breast

* 2 cups cooked white rice

* 1 / 4 cup chopped red bell pepper

* 1 / 4 cup chopped green pepper

* 1 / 4 cup chopped red onion

* Salad 1 / 2 head Romaine - rinsed, dried and ground

* 5 slices of bacon

* 3 tablespoons cider vinegar

* 1 tablespoon honey

Mustard * 1 / 2 teaspoon Dijon

* Teaspoon salt 1 / 2

* Ground 1 / 4 teaspoon black pepper

How to make fried chicken salad

* A large bowl, sift together cornmeal, flour, salt, black pepper and paprika.

Pour buttermilk into a bowl large.

* Heat oil in a large deep skillet over medium high heat.

* Dip chicken in butter, then in cornmeal mixture. Cover lightly and

Cook in hot oil until crisp and golden, about 5 minutes. Drain on paper

towels, keep warm.

* Combine the rice, red peppers, green peppers, onions and chicken

medium bowl. Place lettuce in bottom of bowls or dishes for 4 servings. Garnish with rice

and chicken mixture.

* Prepare the vinaigrette by placing the bacon in a large deep skillet. Boiling over

medium-high until evenly brown. Drain, crumble and set aside. Spray

crumbled bacon over chicken mixture.

* Pour 2 c. Maintenance tablespoons of fat. Add 2 tablespoons water, cider

vinegar, honey, mustard, salt and pepper, heat to boiling and pour over salad.

*

Fried chicken salad is ready to serve.

Preparation time: 15 min

Cooking time: 15 min

Total Time: 30 min

Servings: 4