Fried Chicken Salad with Buttermilk Herb Dressing

FRIED CHICKEN SALAD WITH BUTTERMILK HERB DRESSING

1 1/2 cups buttermilk 1 tsp hot red pepper sauce 8 boneless skinless chicken breast halves, cut crosswise into thirds 1 1/4 pounds yellow wax beans 1/2 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 RECIPE FOLLOWS BELOW

Combine buttermilk and pepper sauce in a food storage bag. Add chicken, seal bag and toss to coat. Marinate in refrigerator 8 hours. Bring a pot of salted water to a boil, add beans and blanch 6 min. or until tender. Drain. Transfer to food storage bag, refrigerate until chilled.

Drain chicken, season pieces with salt. Place flour on a sheet of wax paper, add chicken and toss to coat. Heat 1 1/2 tbs oil in 2 skillets, add chicken and fry 8 min. or until browned and cooked through. Drain on paper towels.

To Serve, on each of 8 plates arrange 2 lettuce leaves, then top with beans. Set 3 pieces of chicken atop beans, then add watercress and tomatoes. Season each with pepper. Serve with Buttermilk Herb dressing. MAKES 8 SERVINGS.* BUTTERMILK HERB DRESSING---Whisk 1 1/4 cups buttermilk, 1/2 cup sour cream, 1 tbs grainy Dijon mustard, 1/2 tsp each salt and pepper in a bowl until blended. Stir in 3 tbs chopped basil, 2 tbs snipped chives and 2 tbs chopped parsley. Cover and refrigerate. MAKES 2 CUPS.*

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 * Catsrecipes Y-Group