SHAWNA'S SOUTHERN FRIED CHICKEN SALAD

Shawna's Southern Fried Chicken Salad image

This fried chicken and rice salad with bacon dressing is an old favorite of mine.

Provided by Shawna

Categories Salad Grains Rice Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

½ cup yellow cornmeal
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
½ cup buttermilk
⅔ cup vegetable oil
1 pound skinless, boneless chicken breast halves
2 cups cooked white rice
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
¼ cup chopped red onion
½ head romaine lettuce - rinsed, dried and shredded
5 slices bacon
3 tablespoons apple cider vinegar
1 tablespoon honey
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
Pour buttermilk in a separate large bowl.
Heat the oil in a large, deep skillet over medium-high heat.
Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.

Nutrition Facts : Calories 844.2 calories, Carbohydrate 56 g, Cholesterol 86.6 mg, Fat 53.3 g, Fiber 3.2 g, Protein 34.4 g, SaturatedFat 9.7 g, Sodium 978.4 mg, Sugar 8 g