Southern Fried Chicken Salad

Ingredients -

Dressing:
1/3 cup Light Buttermilk
1/4 cup Light Mayonnaise
1 tablespoon Cider Vinegar
1 teaspoon Dijon Mustard

Chicken Salad:
1/4 cup Yellow Cornmeal
1/2 teaspoon Paprika
1 pound Chicken Tenders, halved
8 cups torn Lettuce Leaves
8 ounces Sugar Snap Peas, blanched
2 Medium Tomatoes, cut in eighths
1/2 small Red Onion, thinly sliced

Preparation:

1. Whisk together the buttermilk, mayonnaise, vinegar and mustard in a small bowl.

2. Turn the oven to 450 degrees and preheat.

3. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

4. Mix together the paprika and cornmeal in a shallow dish.

5. Coat the chicken tenders with the cornmeal mixture and arrange on the prepared baking sheet.

6. Bake until cooked through which takes about 10 minutes.

7. Toss together the lettuce leaves, snap peas, tomatoes and onions in a large serving bowl.

8. Top the salad with the chicken tenders and pour on the dressing.

9. Serve.

Chicken Salad Tips -

Fried Chicken

For fried chicken, fresh unfrozen chicken breasts are the most flavorful; each time the meat is frozen, the quality deteriorates. Oven-fried chicken can reduce the calorie count while still providing the comfort-food appeal. Coat chicken breasts with yogurt or mayonnaise, then roll in wheat germ or bread crumbs, place on a rack over a pan and bake at 350 degrees until done, which is when the juice runs clear.

Chicken Salad Tips -

Cooking Chicken

Never undercook chicken. Although some meat can be eaten rare, chicken is not one of them. The only way to kill the salmonella bacteria that is in most chicken is by cooking the meat thoroughly, to an internal temperature of least 165 degrees F, and some recommend 170 degrees F for chicken.

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