Shawna's Southern Fried Chicken Salad

Shawna's Southern Fried Chicken Salad
  • 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


  1. In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
  2. Pour buttermilk in a separate large bowl.
  3. Heat the oil in a large, deep skillet over medium-high heat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

04/29/2018
Shawna's Southern Fried Chicken Salad, recipe PT15M PT1H 5 455 calories

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