“This fried chicken and rice salad with bacon dressing is an old favorite of mine.” - by Shawna
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
- Pour buttermilk in a separate large bowl.
- Heat the oil in a large, deep skillet over medium-high heat.
- Dip the chicken in the buttermilk, then in cornmeal mixture. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
- Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
- Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
- Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
Nutrition
Amount Per Serving (4 total)
- Calories
- 844 cal
- 42%
- Fat
- 53.3 g
- 82%
- Carbs
- 56 g
- 18%
Based on a 2,000 calorie diet
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