Fried-Chicken Salad

Fried-Chicken Salad Recipe
Photo: Sang An
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.

Yield:

6 servings

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Stephana Bottom,

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note