Fried Chicken Salad with Buttermilk Herb Dressing

Description
Contributed by Catsrecipes Y-Group
 * Makes 8 servings and 2 cups of dressing

Ingredients

 * 1½ cups buttermilk
 * 1 tsp hot red pepper sauce
 * 8 boneless skinless chicken breast halves, cut crosswise into thirds
 * 1¼ pounds yellow wax beans
 * ½ tsp salt
 * 1 cup flour
 * 3 tbs canola oil
 * 16 lettuce leaves
 * 1 large bunch watercress, separated into small sprigs
 * 1 pint grape tomatoes, halved
 * black pepper

Buttermilk herb dressing

 * 1¼ cups buttermilk
 * ½ cup sour cream
 * 1 tbsp grainy Dijon mustard
 * ½ tsp salt
 * ½ tsp pepper
 * 3 tbsp chopped basil
 * 2 tbsp snipped chives
 * 2 tbsp chopped parsley

Directions

 * 1) Combine buttermilk and pepper sauce in a food storage bag.
 * 2) Add chicken, seal bag and toss to coat.
 * 3) Marinate in refrigerator 8 hours.
 * 4) Bring a pot of salted water to a boil, add beans and blanch 6 minutes or until tender.
 * 5) Drain.
 * 6) Transfer to food storage bag, refrigerate until chilled.
 * 7) Drain chicken, season pieces with salt.
 * 8) Place flour on a sheet of wax paper, add chicken and toss to coat.
 * 9) Heat 1½ tbsp oil in 2 skillets, add chicken and fry 8 minutes or until browned and cooked through.
 * 10) Drain on paper towels.
 * 11) To serve, on each of 8 plates arrange 2 lettuce leaves, then top with beans.
 * 12) Set 3 pieces of chicken atop beans, then add watercress and tomatoes.
 * 13) Season each with pepper.
 * 14) Serve with buttermilk herb dressing.

Buttermilk herb dressing

 * 1) Whisk buttermilk, sour cream, Dijon mustard, salt and pepper in a bowl until blended.
 * 2) Stir in chopped basil, chives and parsley.
 * 3) Cover and refrigerate.