Southern Fried Chicken Salad

• Dressing
• 1/3 cup crumbled blue cheese
• 1/2 cup buttermilk
• 1 teaspoon cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon parsley, chopped
• Chicken
• 1 1/4 lbs boneless skinless chicken breast halves
• 3/4 cup buttermilk
• 3 garlic cloves, smashed
• ground cayenne pepper
• salt
• 1/2 - 3/4 cup seasoned breadcrumbs
• vegetable oil
• Salad
• 8 cups leaves lettuce, torn (red and or green)
• 1 pint pint mixed cherry tomatoes, halved
• 1 cup corn kernel
• 1/4 cup toasted pecan halves
• 1/4 cup red onion strip

1. To Prepare the Dressing: In a small bowl, mash 1 tablespoon of the cheese into the buttermilk with a fork until blended. Stir in vinegar, salt, pepper, remaining blue cheese, and parsley. Cover and refrigerate (can be made 1 day ahead).
2. To Prepare the Chicken: Cut chicken breasts lengthwise into 3 strips; cut each strip into 3 pieces. In a bowl, whisk buttermilk, garlic, cayenne, and salt; add chicken. Cover and marinate in refrigerator at least 2 hours and up to 6.
3. Drain chicken; coat with breadcrumbs. Cook chicken in oil in a large nonstick skillet over medium heat about 7-10 minutes, turning pieces frequently, or until cooked through and golden. Drain on paper towel.
4. To Make the Salad: In a bowl, toss salad ingredients with 1/4 cup dressing; place on 4 plates. Top with chicken. Drizzle with remaining dressing.

dressing, blue cheese, buttermilk, cider vinegar, salt, pepper, parsley, chicken, chicken, buttermilk, garlic, ground cayenne pepper, salt, breadcrumbs, vegetable oil, salad, leaves lettuce, tomatoes, corn kernel, pecan halves, red onion

Taken from www.food.com/recipe/southern-fried-chicken-salad-489991 (may not work)