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Shawna's Southern Fried Chicken Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Shawna

Shawna

This fried chicken and rice salad with bacon dressing is an old favorite of mine.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 844 kcal
  • 42%
  • Fat:
  • 53.3 g
  • 82%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 978 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
  2. Pour buttermilk in a separate large bowl.
  3. Heat the oil in a large, deep skillet over medium-high heat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Reviews

MICHELLECA
23

MICHELLECA

4/10/2003

I too doubled the dressing and thought it was delicious. Grilled chicken may be used instead of fried chicken as well.

MOMMYII
21

MOMMYII

4/10/2003

The chicken was really good. However the dressing didn't quite turn out right it was too watery.

ANNIEM
20

ANNIEM

4/10/2003

I found the dressing a little oily, but the taste was great. I doubled the dressing mixture.

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