shawna's southern fried chicken salad

Ingredients

• Servings: 4
• 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 vinegar
• 1 tablespoon honey
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


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