Shawna's Southern Fried Chicken Salad Recipe

Name: Shawna's Southern Fried Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup yellow cornmeal; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon cayenne pepper; 1/2 cup buttermilk; 2/3 cup vegetable oil; 1 pound skinless, boneless chicken breast halves; 2 cups cooked white rice; 1/4 cup chopped red bell pepper; 1/4 cup chopped green bell pepper; 1/4 cup chopped red onion; 1/2 head romaine lettuce - rinsed, dried and shredded; 5 slices bacon; 3 tablespoons apple cider vinegar; 1 tablespoon honey; 1/2 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

Servings: persons

1/2 cup yellow cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup buttermilk
2/3 cup vegetable oil
1 pound skinless, boneless chicken breast halves
2 cups cooked white rice
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1/2 head romaine lettuce - rinsed, dried and shredded
5 slices bacon
3 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1
In a large bowl, sift together the cornmeal, flour, salt, black pepper and red pepper.
2
Pour buttermilk in a separate large bowl.
3
Heat the oil in a large, deep skillet over medium-high heat.
4
Dip the chicken in the buttermilk, then in cornmeal mixture.
5
Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes.
6
Drain on paper towels; keep warm.
7
Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl.
8
Place lettuce on bottom of 4 servings bowls or plates.
9
Top with rice and chicken mixture.
10
Prepare the dressing by placing the bacon in a large, deep skillet.
11
Cook over medium high heat until evenly brown.
12
Drain, crumble and set aside.
13
Sprinkle crumbled bacon over chicken mixture.
14
Pour off all but 2 tablespoons drippings.
15
Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.

1387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup yellow cornmeal, 1/3 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and more.

Yes, Shawna's Southern Fried Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shawna's Southern Fried Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions