Shawna's Southern Fried Chicken Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 844 Calories

Ingredients

• ½ teaspoon salt
• ½ cup buttermilk
• ⅔ cup vegetable oil
• ⅓ cup all-purpose flour
• 1 tablespoon honey
• ¼ teaspoon ground black pepper
• 1 pound skinless, boneless chicken breast halves
• ⅛ teaspoon cayenne pepper
• ¼ cup chopped red onion
• 2 cups cooked white rice
• ¼ cup chopped green bell pepper
• 5 slices bacon
• ¼ cup chopped red bell pepper
• ½ cup yellow cornmeal
• ½ head romaine lettuce - rinsed, dried and shredded
• 3 tablespoons apple cider vinegar
• ½ teaspoon Dijon mustard

Recipe Instructions

Step 1

In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.

Step 2

Pour buttermilk in a separate large bowl.

Step 3

Heat the oil in a large, deep skillet over medium-high heat.

Step 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.

Step 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.

Step 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.

Step 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.