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Fried-Chicken Salad

Photo: Sang An
Prep time 30 mins
Yield 6 servings
Pick up fried chicken at the grocery store or save a few pieces from your last homemade batch to whip up this summer-fresh salad in a hurry. A rainbow of vegetables, including corn, red pepper, celery, and lima beans, gives this one-dish meal flavor and a hearty dose of color. Top with a tangy Dijon vinaigrette and serve with a glass of iced tea.


  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 3 ears fresh corn, kernels cut off the cob (about 1 1/2 cups)
  • 1/2 red pepper, finely chopped (1/2 cup)
  • 1 stalk celery, finely chopped (1/2 cup
  • 1 1/2 cups lima beans, thawed if frozen
  • 2 bunches watercress, stems removed
  • 8 to 10 pieces fried chicken, meat (with skin) taken off the bone

Nutrition Information

  • calcium 73 mg
  • calories 295
  • caloriesfromfat 1 %
  • carbohydrate 24 g
  • cholesterol 13 mg
  • fat 19 g
  • fiber 4 g
  • iron 2 mg
  • protein 10 mg
  • satfat 3 g
  • sodium 1401 mg

How to Make It

  1. To make the vinaigrette, whisk together the mustard, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.
    In a small saucepan, boil 1 cup water. Cook the corn until tender, 2 to 3 minutes. Drain and let cool. In a bowl, combine the corn with the red pepper, celery, and lima beans. Toss with half the vinaigrette.
    Toss the watercress with the remaining vinaigrette. Divide it among 6 large bowls. Just before serving, spoon some of the vegetable mixture over each salad and top with several pieces of chicken.