Fried-Chicken Salad

Fried-Chicken Salad
Photo by Sang An

Ingredients

  • 1 tablespoon kosher salt
  • 1 stalk celery, finely chopped (1/2 cup
  • ½ teaspoon freshly ground pepper
  • 2 bunches watercress, stems removed
  • 8 to 10 pieces fried chicken, meat (with skin) taken off the bone
  • 8 to 10 pieces fried chicken, meat (with skin) taken off the bone
  • 6 tablespoons extra-virgin olive oil
  • + 12 more ingredients
    • 1 tablespoon Dijon mustard
    • 1 ½ cups lima beans, thawed if frozen
    • 2 bunches watercress, stems removed
    • 1 ½ cups lima beans, thawed if frozen
    • 1 tablespoon kosher salt
    • ½ teaspoon freshly ground pepper
    • 3 ears fresh corn, kernels cut off the cob (about 1 1/2 cups)
    • ½ red pepper, finely chopped (1/2 cup)
    • 3 tablespoons red wine vinegar
    • 1 tablespoon Dijon mustard
    • 6 tablespoons extra-virgin olive oil
    • 3 tablespoons red wine vinegar

To make the vinaigrette, whisk together the mustard, vinegar, olive oil, salt, and pepper in a small bowl. Set aside. In a small saucepan, boil 1 cup water. Cook the corn until tender, 2 to 3 minutes. Drain and let cool. In a bowl, combine the corn with the red pepper, celery, and lima beans. Tos...

View full recipe at My Recipes

Comments

Variations on Fried-Chicken Salad

  • Fried-Chicken Salad
    • 1 teaspoon garlic powder
    • Cooking spray
    • 3/4 pound skinned, boned chicken breasts, cut into thin strips
    • +10 other ingredients
  • Fried Chicken Salad
    • 3 large eggs
    • 2 tablespoons balsamic vinegar
    • 2 cups all-purpose flour
    • 12 cups vegetable oil
    • 2 tablespoons lemon juice
    • 2 frisée
    • +9 other ingredients


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