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Source: America's Favorite Food Associations

Southern Fried Chicken and Rice Salad
This Southern Fried Chicken and Rice Salad is a hearty meal!
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Serves: 4
Prep Time: 25 minutes
Cook Time: 10 minutes
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1/2 cup yellow corn meal
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup buttermilk
2/3 cup Crisco® Vegetable Oil
1 pound boneless skinless chicken breasts, cut into chunks
2 cups rice, hot cooked
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup red onion, diced
1/2 head romaine lettuce, torn into bite-size pieces
Honey Mustard Dressing, see below
5 slices bacon
3 tablespoons cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper




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 serving 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, add remaining ingredients; heat just to boiling. Serve warm.





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