Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) buttermilk

  2. 2 tablespoon(s) Tabasco Garlic Basting/Marinating Sauce , or 1 teaspoon hot red pepper sauce

  3. 8 (5 ounce)

  4. boneless, skinless chicken breast halves , cut crosswise into thirds

  5. 1 1/4 pound(s) yellow wax beans , ends trimmed

  6. 1 cup(s) all-purpose flour

  7. 3 tablespoon(s) canola oil

  8. 16 (green lettuce leaves)

  9. washed, chilled

  10. 1 large bunch watercress , separated into small sprigs

  11. 1 pint(s) grape tomatoes , halved

  12. Freshly ground black pepper

  13. 1 1/4 cup(s) buttermilk

  14. 1/2 cup(s) reduced-fat sour cream

  15. 1 tablespoon(s) grainy Dijon mustard

  16. 1/2 teaspoon(s) salt

  17. 1/2 teaspoon(s) freshly ground pepper

  18. 3 tablespoon(s) chopped fresh basil

  19. 2 tablespoon(s) snipped fresh chives

  20. 2 tablespoon(s) chopped parsley or chervil

Instructions Jump to Ingredients ↑

  1. Fried Chicken Salad: Combine buttermilk and garlic sauce in a 1-gallon resealable food-storage bag; add chicken. Seal bag and toss to coat chicken evenly. Marinate in refrigerator at least 8 hours, but preferably for 24 hours.

  2. Bring a large pot of lightly salted water to a boil; add wax beans and blanch 4 to 6 minutes, until crisp-tender. Drain; refresh under cold water. Transfer to a food-storage bag. Refrigerate until well chilled (can be done several hours ahead).

  3. Drain chicken; season pieces with salt. Place flour on a sheet of waxed paper; add chicken and toss to coat. Heat 1 1/2 tbsp of the oil in each of 2 large nonstick skillets over medium heat; add chicken and fry 7 to 8 minutes, turning once, until browned and cooked through. Drain on a paper towel; immediately transfer pieces to a wire rack to keep coating from getting soggy.

  4. To serve, on each of 8 plates, arrange 2 lettuce leaves, then top with wax beans. Set 3 pieces of chicken atop beans, then add watercress sprigs and tomatoes. Season each with pepper. Serve with Buttermilk-Herb Dressing.

  5. Buttermilk-Herb Dressing: Whisk buttermilk, sour cream, mustard, salt, and pepper in a medium bowl until blended. Stir in herbs. Cover and refrigerate. (Can be refrigerated up to 3 days ahead.)

  6. Prep time: 8 minutes Cooking time: 0 Makes 2 cups (8 servings)


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