Fried Chicken Salad w/Ranch Dressing
1/3 cup pecan pieces
1/4 cup buttermilk
2 Tbsp mayonnaise
1 Tbsp lemon juice
1/2 tsp dried dill (opt)
1/2 tsp dried tarragon
1/4 Tbsp coarse grind black pepper
1/8 tsp garlic powder
2 tsp oil
1 (9 oz) package fully cooked/breaded
chicken breast tenderloins
2/3 cup frozen corn kernels
6 cups green leaf lettuce, torn into pieces,
1/3 cup red onion, thinly sliced
Preheat oven to 350 degrees.
Spread pecans on baking sheet; bake until golden and fragrant, 4-5 minutes.
Combine buttermilk, mayonnaise, lemon juice, dill, tarragon, pepper and garlic powder; set aside.
In nonstick skillet heat oil over medium high heat. Add chicken; cook, turning once, until golden brown and heated through (4-5 minutes). Remove chicken. Add corn to skillet, cook, stirring, until heated through and just starting to brown, 2 minutes. In bowl combine lettuce and onion with reserved pecans and corn; arrange on serving plate. Top with chicken: drizzle with dressing.
Makes 4 servings