Shawna’s Southern Fried Chicken Salad

Ingredients

• 1/2 cup yellow cornmeal
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 cup buttermilk
• 2/3 cup vegetable oil
• 1 pound skinless, boneless chicken breast halves
• 2 cups cooked white rice
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red onion
• 1/2 head romaine lettuce – rinsed, dried and shredded
• 5 slices bacon
• 3 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

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.