Fried-Chicken Salad

Fried-Chicken Salad
Photo by Sang An

Ingredients

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

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 (15-ounce) can whole baby beets, drained and halved
    • 1/2 cup low-fat buttermilk
    • 1/2 teaspoon pepper
    • +10 other ingredients
  • Fried Chicken Salad
    • 6 plum tomatoes
    • 6 bone-in, skin-on chicken breast halves (about 4 pounds total)
    • 6 1/2 teaspoons kosher salt
    • +12 other ingredients


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