Fried-Chicken Salad

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

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.