Fried Chicken Salad with
Dilled Ranch Dressing

Yield: 4 servings

Ingredients

• 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

Instructions

1. Heat oven to 350 degrees F.
2. Spread pecans on baking sheet; bake until golden and fragrant, 4 to 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 to 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.

Attribution

Posted by bettyboop50 at Recipe Goldmine April 29, 2001.