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Southwestern Fried Chicken Salad




Source of Recipe


country home


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.