Lunch: Fried Chicken Salad With Buttermilk-Herb Dressing

A delicious main dish that will impress your guests -- without stressing you out!

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Fried Chicken Salad With Buttermilk-Herb Dressing

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 1/2 c. buttermilk
2 tbsp. Tabasco Garlic Basting/Marinating Sauce
8 boneless, skinless chicken breast halves
1 1/4 lb. yellow wax beans
1/2 tsp. salt
1 c. all-purpose flour
3 tbsp. canola oil
16 washed, chilled
1 large bunch watercress
1 pt. grape tomatoes
Freshly ground black pepper

Instructions

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

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