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    Friday, September 25, 2015

    Fried Chicken Salad Recipe

     Fried Chicken Salad Recipe
    1/4 cup vegetable oil
        1 package salad greens
        2 medium tomatoes, cut into wedges
        1/2 cup cucumber, sliced
        1/2 cup celery, sliced
        1 cup ranch-style salad dressing
        2-1/2 pounds Boneless Skinless Chicken Tenderloins (2.5 lb. bag), thawed
        1 cup low fat buttermilk
        1 tablespoon hot pepper sauce
        1-1/2 cups flour
        3/4 teaspoon salt

    Fried Chicken Salad Recipe

    Cooking Instructions

        Combine buttermilk and pepper sauce in shallow dish. Mix flour and salt in a shallow dish. Blot chicken dry with paper towels. Dip chicken into buttermilk, then coat with flour; repeat once.
        Heat vegetable oil in large nonstick skillet over medium-high. Cook chicken 6 pieces at a time, 3 to 4 minutes per side or until done (internal temp 170°F) and a deep golden brown. Transfer to paper towels to drain.
        Toss salad greens, tomatoes, cucumbers and celery with dressing in large shallow bowl until evenly coated.
        Top salad with chicken. Serve immediately.
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    Item Reviewed: Fried Chicken Salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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