Sunday, May 2, 2021

Fried Chicken Salad with Basil-Buttermilk Dressing

1 c. chopped fresh basil
1/2 c. mayonnaise 
1/3 c. whole buttermilk 
1 medium garlic clove, coarsely chopped (1 t.) 
1/2 t. granulated sugar
1/2 t. onion powder
1 t. kosher salt, divided
6 c. (8 oz.) packed mixed greens
8 oz. fried chicken tenders, cooled and cut into 1-1/2" pieces (about 2-1/2 c.)
2 oz. extra-sharp Cheddar cheese, shredded (about 1/2 c.)
Optional: tomatoes, cucumbers, carrots, and corn kernels

Place basil, mayonnaise, buttermilk, garlic, sugar, onion powder, and 3/4 t. salt in a food processor. Process until completely combined and smooth, 15-30 seconds. Transfer to a small bowl; set aside.

Place greens, fried chicken, cheese, additional vegetables if using, and remaining 1/4 t. salt in a large bowl. Drizzle 1/2 c. dressing over mixture; gently toss to coat. Divide evenly among 4 plates; drizzle with remaining 1/2 c. dressing.

Serves 4.

Adapted from Southern Living magazine, May 2021, p. 113.

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