Tarragon Salad with Southern Fried Chicken

Name: Tarragon Salad with Southern Fried Chicken
Yield: A Spring Salad for 4 for the Chicken
Cuisine: United States
Ingredients: 2 tbsp tarragon vinegar (or just use white wine vinegar and tarragon); 4 skinless, boneless chicken breasts; salt and freshly ground black pepper; 1 tbsp olive oil; 2 tbsp tarragon vinegar; 120 g/4 oz. scant 1 cup polenta (AKA cornmeal); oil, for frying (peanut/groundnut would be nice here); 12 cherry tomatoes; 1 lettuce, washed (or a mix of soft bitter, such as batavia, and crisp sweet, such as romaine); 1 tsp Dijon-style mustard; 1 tsp salt; ½ tsp cayenne pepper; 2–3 sprigs of fresh tarragon, chopped (or use 2 tsp.dried French tarragon); 3 tbsp buttermilk; 2–3 garlic cloves, finely minced; 200 g/7 oz.canned sweetcorn (optional); 4 slices back bacon, diced; 1 large red onion, sliced

Preparation info

A Spring Salad for
4
for the Chicken

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Those who know me will possibly brand me a hypocrite over this salad. I have a theory that fried chicken is one of the greatest evils facing modern society today. That is... if you buy it dripping in fat and swamped in salt from an ABC Fried Chicken Shop (you’ll find one located outside your nearest high school). But there’s a vast difference between that and this home-seasoned, pan-fried recipe.