FRIED CHICKEN SALAD

Fried Chicken Salad image

Provided by Moira Hodgson

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 3- to 4-pound chicken, cut up and skinned
Juice 1 lemon
1 teaspoon Creole pepper (or substitute chili powder)
Coarse salt to taste
Flour for dredging
Vegetable shortening for deep frying
1 cup mayonnaise (preferably homemade)
1 tablespoon fresh thyme (or half teaspoon dried)
1 tablespoon fresh tarragon (or half teaspoon dried)
1 jalapeno chili, minced
6 scallions, chopped
Freshly ground pepper to taste
3 tablespoons olive oil
1 tablespoon tarragon vinegar
1 small head red-leaf lettuce (or bibb or Boston)

Steps:

Marinate the chicken in a mixture of the lemon juice and Creole pepper for a couple of hours.
Heat the shortening until smoking. Season the chicken pieces with salt and dredge them lightly with flour. Fry until golden brown and drain on paper towels.
Meanwhile, combine the mayonnaise with the thyme, tarragon, chili and scallions. Season to taste with salt and pepper. Mix the olive oil and vinegar in a separate bowl and season. Toss the lettuce leaves in the dressing and arrange on a platter.
When the chicken is cool enough to handle, cut it in slices. Coat with the mayonnaise and place in the center of the lettuce leaves.

Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 72 grams, Carbohydrate 11 grams, Fat 96 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 20 grams, Sodium 1341 milligrams, Sugar 1 gram, TransFat 0 grams

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