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

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.

Ingredients

Americas
United States
Starter
Southern US
Gluten-free
Spicy

Ingredients

Method