Southern Fried Chicken Salad and Rice


Ingredients:
1/2 cup yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/2 cup buttermilk
2/3 cup vegetable oil
1 pound boneless skinless chicken breasts or thighs, cut into chunks
2 cups hot cooked rice
1/4 cup diced red bell pepper
1/4 cup diced green pepper
1/4 cup diced red onion
1/2 head Romaine lettuce, torn into bite-size pieces or shredded

Honey Mustard Dressing
5 slices bacon
3 tablespoons cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Method:

Combine cornmeal, flour, salt, black pepper and red pepper in small shallow dish. Pour buttermilk in another small shallow dish. Heat oil in large skillet over medium-high heat. Meanwhile, dip chicken in buttermilk, then in cornmeal mixture, coating lightly. Cook chicken in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels. Keep warm. Combine rice, peppers, onion, and chicken in medium bowl.

To prepare salad, place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture, then with crumbled bacon. Serve with Honey Mustard Dressing.

To prepare dressing, cook bacon in medium skillet over low heat until crisp. Drain on paper towels; crumble. Set aside. Pour off all but 2 tablespoons drippings. Add 2 tablespoons water and remaining ingredients; heat just to boiling. Serve warm.

Makes 4 servings.