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Fried Chicken Salad with
Dilled Ranch Dressing



  • 1/3 cup pecan pieces
  • 1/4 cup buttermilk
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried tarragon
  • 1/4 tablespoon coarse grind pepper
  • 1/8 teaspoon garlic powder
  • 2 teaspoons oil
  • 1 (9 ounce) package fully cooked breaded chicken breast tenderloins
  • 2/3 cup frozen corn kernels
  • 6 cups green leaf lettuce, torn into pieces,
  • 1/3 cup red onion, thinly sliced


  1. Heat oven to 350 degrees F.
  2. Spread pecans on baking sheet; bake until golden and fragrant, 4-5 minutes.
  3. Combine buttermilk, mayonnaise, lemon juice, dill, tarragon, pepper and garlic powder; set aside.
  4. In nonstick skillet heat oil over medium-high heat. Add chicken; cook, turning once, until golden-brown and heated through, 4-5 minutes. Remove chicken.
  5. Add corn to same skillet, cook, stirring, until heated through and just starting to brown, 2 minutes.
  6. In bowl combine lettuce and onion with reserved pecans and corn; arrange on serving plate.
  7. Top with chicken: drizzle with dressing.

Serves 4.

Posted by bettyboop50 at Recipe Goldmine April 29, 2001.


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