Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Southwestern Fried Chicken Salad




Source of Recipe


Internet


List of Ingredients




1 cup buttermilk
½ tsp. freshly ground black pepper
6 skinless, boneless chicken breast halves, cut into 1-inch strips
1 cup safflower or canola oil
½ cup all-purpose flour
¼ cup yellow cornmeal
1½ tsp. paprika
¼ tsp. salt
1 red sweet pepper, cored, seeded, and julienned
4 plum tomatoes, cored and diced (11/3 cups)
3 limes, juiced (½ cup juice)
1/3 cup olive oil
¼ cup chopped fresh cilantro
1 tsp. ground cumin
½ tsp. chili powder
1 ripe avocado
8 oz. mesclun salad greens
Salt and freshly ground black pepper



Recipe



Mix buttermilk and pepper in a large bowl. Add chicken; cover and let stand a minimum of 15 minutes at room temperature or overnight in the refrigerator.

Heat safflower oil in a large skillet over medium heat. Combine flour, cornmeal, paprika, and salt in another large bowl. Dip chicken in flour mixture, shake off excess, and place in the hot oil. (Do not crowd the pan or the chicken will steam instead of frying.)

Fry chicken, uncovered, in batches until golden brown and crispy, about 2 to 4 minutes, turning once. (You may need to turn up the heat when the chicken is added, as it may reduce oil temperature. If chicken browns too fast, lower the heat.) Drain the chicken on paper towels and cool slightly.

In another large bowl combine red pepper, tomatoes, lime juice, olive oil, cilantro, cumin, and chili powder.

Just before serving, peel and pit avocado; cut into ½-inch slices. Place greens on a platter; top with fried chicken, tomato mixture, and avocado. Add salt and pepper to taste. Serve warm. Makes 6 to 8 servings.