Southern Fried Chicken Salad

One of my favorite things.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Dressing

• 1⁄3 cup  crumbled blue cheese
• 1⁄2 cup buttermilk
• 1  teaspoon cider vinegar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon parsley, chopped

• Chicken

• 1 1⁄4 lbs boneless skinless chicken breast halves
• 3⁄4 cup buttermilk
• 3  garlic cloves, smashed
•  ground cayenne pepper
•  salt
• 1⁄2-3⁄4 cup  seasoned  breadcrumbs
•  vegetable oil

• Salad

• 8  cups  leaves lettuce, torn (red and or green)
• 1  pint  pint mixed cherry tomatoes, halved
• 1  cup corn kernel
• 1⁄4 cup  toasted pecan halves
• 1⁄4 cup red onion strip

Directions

1. To Prepare the Dressing: In a small bowl, mash 1 tablespoon of the cheese into the buttermilk with a fork until blended. Stir in vinegar, salt, pepper, remaining blue cheese, and parsley. Cover and refrigerate (can be made 1 day ahead).
2. To Prepare the Chicken: Cut chicken breasts lengthwise into 3 strips; cut each strip into 3 pieces. In a bowl, whisk buttermilk, garlic, cayenne, and salt; add chicken. Cover and marinate in refrigerator at least 2 hours and up to 6.
3. Drain chicken; coat with breadcrumbs. Cook chicken in oil in a large nonstick skillet over medium heat about 7-10 minutes, turning pieces frequently, or until cooked through and golden. Drain on paper towel.
4. To Make the Salad: In a bowl, toss salad ingredients with 1/4 cup dressing; place on 4 plates. Top with chicken. Drizzle with remaining dressing.