Fried-Chicken Salad

4 Servings
Total Time: 20 min

NUTRITIONAL INFORMATION

1 serving: Calories 600; Carbohydrates 19g; Cholesterol 75mg; Fat 31g; Sodium 570mg

INGREDIENTS

4 boneless skinless chicken breast halves
1/3 cup cornmeal
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne
1/2 cup buttermilk
1 tablespoon Dijon mustard
3/4 cup vegetable oil
1/2 cup vinaigrette dressing
10 cups mesclun or mixed salad greens
1 cup cherry tomatoes, halved
3/4 cup shredded carrot

DIRECTIONS

1. Pound chicken between wax paper to 1/2 inch thick.
2. In pie plate stir cornmeal with flour, salt, pepper, and cayenne. Whisk buttermilk and 1 teaspoon of the mustard in another pie plate, to blend.
3. In large skillet, heat oil over medium-high heat. Dip chicken in buttermilk to coat, letting excess drip off; coat with cornmeal mixture.
4. Fry chicken, until browned and cooked through, about 3 to 4 minutes per side. Remove to a paper towel-lined cookie sheet.
5. Whisk remaining 2 teaspoons mustard into vinaigrette. In a large bowl, toss mesclun, tomatoes, and carrots with 1/4 cup vinaigrette. Slice chicken. Place salad on plates and top with chicken. Serve remaining vinaigrette on the side.