Shawna's Southern Fried Chicken Salad recipe

All Recipes Best Recipe Salad Grains Rice Salad Recipes

Ingredients

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

Nutrition Info

844.2 calories
carbohydrate: 56 g
cholesterol: 86.6 mg
fat: 53.3 g
fiber: 3.2 g
protein: 34.4 g
saturatedFat: 9.7 g
servingSize: -
sodium: 978.4 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

This fried chicken and rice salad with bacon dressing is an old favorite of mine.

Do you like the recipe? Share this tasty recipe!