Southern-fried chicken salad recipe
Classic Caesar salad has been given an American makeover with the addition of Southern-fried chicken which is coated in a spiced buttermilk batter before lightly baking. Serving on crisp green leaves with a creamy mayo and white wine vinegar dressing gives a tasty lunch idea that can be ready in 30 minutes.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 671 calories / serving
Ingredients
- 2 tbsp chilli paste
- 1 x 284ml carton buttermilk
- 4 chicken breast fillets
- 100g plain flour
- 50g (2oz) cornmeal
- 2 tsp baking powder
- 125ml (4fl oz) light olive oil
- 200g (7oz) mixed salad leaves
For the dressing
- 6 tbsp mayonnaise
- ½ tsp soy sauce
- ½ tsp white wine vinegar
- 2 spring onions, finely sliced
Each serving contains
- Energy
- 2800kJ 671.0kcal
- Fat
- 40g
- Saturates
- 6g
- Salt
- 1.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 35.1gProtein 43.3gFibre 1.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Combine the chilli paste and buttermilk in a bowl. Add the chicken and toss to coat.
- Sift the flour, cornmeal and baking powder onto a plate; season. Coat each piece of chicken in the flour mixture, dip back into the buttermilk, then coat with the flour once again.
- Heat the oil in a large pan and fry the chicken, until golden. Transfer to a baking tray and bake for 20 minutes, or until cooked through with no pink meat showing. Slice.
- Meanwhile, combine the dressing ingredients in a bowl; season. Arrange the chicken on the salad and dress.
- See more Easy weeknight recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
