Fried Chicken Salad With Buttermilk-Herb Dressing

By Addie

A delicious main dish from Redbook Magazine that will impress your guests -- without stressing you out!

Ingredients

• FRIED CHICKEN SALAD:
• 1-1/2 cup(s) buttermilk
• 1 teaspoon hot red pepper sauce
• 8 (5 oz) boneless, skinless chicken breasts
• 1 pound yellow wax beans
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 3 tablespoon canola oil
• 16 green lettuce leaves, washed, chilled
• 1 large bunch watercress
• 1 pint grape tomatoes, halved
• Freshly ground black pepper
• ===============
• BUTTERMILK-HERB DRESSING:
• 1 1/4 cup)buttermilk
• 1/2 cup sour cream
• 1 tablespoon grainy Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoon chopped fresh basil
• 2 tablespoon snipped fresh chives
• 2 tablespoon chopped parsley
• ===============

Preparation

Step 1

FRIED CHICKEN SALAD:

Cut chicken cross-wise into thirds. Combine buttermilk and garlic sauce in a 1-gallon resealable food-storage bag; add chicken. Seal bag and toss to coat chicken evenly. Marinate in refrigerator at least 8 hours, but preferably for 24 hours.

Bring a large pot of lightly salted water to a boil; add wax beans, ends trimmed, and blanch 4 to 6 minutes, until crisp-tender. Drain; refresh under cold water. Transfer to a food-storage bag. Refrigerate until well chilled (can be done several hours ahead).

Drain chicken; season pieces with salt. Place flour on a sheet of waxed paper; add chicken and toss to coat. Heat 1 1/2 tbsp of the oil in each of 2 large nonstick skillets over medium heat; add chicken and fry 7 to 8 minutes, turning once, until browned and cooked through. Drain on a paper towel; immediately transfer pieces to a wire rack to keep coating from getting soggy.

To serve, on each of 8 plates, arrange 2 lettuce leaves, then top with wax beans. Set 3 pieces of chicken atop beans, then add watercress sprigs, separated into small sprigs, and tomatoes. Season each with pepper. Serve with Buttermilk-Herb Dressing.




BUTTERMILK-HERB DRESSING:
Whisk buttermilk, sour cream, mustard, salt, and pepper in a medium bowl until blended. Stir in herbs. Cover and refrigerate. (Can be refrigerated up to 3 days ahead.)