Fried-Chicken Salad

• 1 tablespoon Dijon mustard
• 3 tablespoons red wine vinegar
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 3 ears fresh corn, kernels cut off the cob (about 1 1/2 cups)
• 1/2 red pepper, finely chopped (1/2 cup)
• 1 stalk celery, finely chopped (1/2 cup
• 1 1/2 cups lima beans, thawed if frozen
• 2 bunches watercress, stems removed
• 8 to 10 pieces fried chicken, meat (with skin) taken off the bone

1. To make the vinaigrette, whisk together the mustard, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.
2. In a small saucepan, boil 1 cup water. Cook the corn until tender, 2 to 3 minutes. Drain and let cool. In a bowl, combine the corn with the red pepper, celery, and lima beans. Toss with half the vinaigrette.
3. Toss the watercress with the remaining vinaigrette. Divide it among 6 large bowls. Just before serving, spoon some of the vegetable mixture over each salad and top with several pieces of chicken.

mustard, red wine vinegar, extravirgin olive oil, kosher salt, freshly ground pepper, corn, red pepper, celery, lima beans, bunches, chicken

Taken from www.myrecipes.com/recipe/fried-chicken-salad-1 (may not work)