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Fried Chicken Salad with Buttermilk Dressing

Fried Chicken Salad with Buttermilk Dressing

Admin December 8, 2021
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and 1/2 teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes.

  • Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining 1/2 cup buttermilk and 1/4 teaspoon each garlic powder, pepper and salt. Set aside.

  • Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)

  • Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes more.

  • Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.

Nutrition Facts

Serving Size: 

3 cups salad with 3-4 pieces chicken

Per Serving:

 

536 calories; protein 31g; carbohydrates 33.6g; dietary fiber 5.5g; sugars 9.7g; fat 32.2g; saturated fat 5.7g; cholesterol 72.4mg; vitamin a iu 3496.5IU; vitamin c 18.1mg; folate 107.8mcg; calcium 114.3mg; iron 3.1mg; magnesium 72.9mg; potassium 818.8mg; sodium 543.4mg.
Exchanges: 

1 1/2 starch, 1 vegetable, 3 lean meat, 5 1/2 fat

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