Fried Chicken Salad

Name: Fried Chicken Salad
Yield: Makes 4 Servings
Ingredients: Buttermilk, 1 cup (8 fl oz/250 ml); Salt and freshly ground pepper; Red wine vinegar, 1 tablespoon; Honey Dijon mustard, 1 tablespoon; Romaine (cos) lettuce, 1 head, pale inner leaves only, torn into bite-sized pieces; Tomato, 1 large, cut into bite-sized chunks; Red onion, 1 small, halved and cut into thin slivers; Olive oil, ½ cup (4 fl oz/125 ml); Flour, 1 cup (5 oz/155 g); Canola oil, for frying; Pecan halves, 1 cup (4 oz/125 g), coarsely chopped; Skinless, boneless chicken breasts, 1 lb (500 g), cut into large bite-sized pieces

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Honey Dijon mustard, 1 tablespoon
Red wine vinegar, 1 tablespoon
Salt and freshly ground

Dinner

Method

Make the vinaigrette

In a large bowl, whisk together the mustard, vinegar, and 1 teaspoon salt. Whisk in the olive oil until blended.
Fry the chicken

Preheat the oven to