Fried Chicken Salad with Dilled Ranch DressingPosted by bettyboop50 at recipegoldmine.com April 29, 2001 1/3 cup pecan pieces 1/4 cup buttermilk 2 tablespoons mayonnaise 1 tablespoon lemon juice 1/2 teaspoon dried dill 1/2 teaspoon dried tarragon 1/4 tablespoon coarse grind pepper 1/8 teaspoon garlic powder 2 teaspoons oil 1 (9 ounce) package fully cooked breaded chicken breast tenderloins 2/3 cup frozen corn kernels 6 cups green leaf lettuce, torn into pieces, 1/3 cup red onion, thinly sliced Preheat oven to 350 degrees F. Spread pecans on baking sheet; bake until golden and fragrant, 4-5 minutes. Combine buttermilk, mayonnaise, lemon juice, dill, tarragon, pepper and garlic powder; set aside. In nonstick skillet heat oil over medium-high heat. Add chicken; cook, turning once, until golden-brown and heated through, 4-5 minutes. Remove chicken. Add corn to same skillet, cook, stirring, until heated through and just starting to brown, 2 minutes. In bowl combine lettuce and onion with reserved pecans and corn; arrange on serving plate. Top with chicken: drizzle with dressing. Serves 4. |