Fried Chicken Salad

This is really easy to make and it’s not all bad for you. Marinate the chicken in buttermilk- which is actually good for you and very low in fat. The salad is a mix of greens and veggies, and you can easily make the dressing low in fat. The most time you spend is frying up the chicken. It’s a salad composé, so the salad is just arranged on the plate and not tossed. Easy and yummy. I got this recipe from Sara Moulton and I’ve tweaked it just a little bit.

2 chicken breasts or thighs
1 cup buttermilk
flour, salt and pepper or breadcrumbs
arugula or any mixed greens, washed and patted dry
2 corn cobs, cooked for about a minute or two, especially if they are fresh*
1 tomato, sliced however you prefer
½ a large red onion, sliced
ranch dressing**

Marinate the chicken in the buttermilk for at least 15-20 minutes.
Heat up a frying pan with some oil, canola oil is best. Olive oil will not work well here.
Dredge (coat) the chicken in the seasoned flour or breadcrumbs and shake off the excess. Place in hot pan and cook until done. (The juices run clear or you cut a bit open and it’s no longer pink. Usually about 10 minutes, depending.)
While chicken is cooking, arrange the salad on a plate.
Place the arugula down first, then arrange the onion and tomato around the edges.
Take the cooked corn on the cob and slice the fresh corn off. (stand it up on the end and run the knife down the side. Watch out for flying kernels.) Place the corn over the arugula.
Slice the fried chicken and place it on top of the corn.
Dress with the ranch dressing.

*You can also use frozen or canned corn, just be sure to drain the corn.
**I use ranch dressing from the packet. You mix in mayonnaise and milk with the packet and let refrigerate for an hour or so. It’s fresher than the bottled stuff. Alternatively, you can make your own type of dressing with buttermilk, mayo, salt, pepper, and various herbs. Do what you like.