Fried Chicken Salad with Dilled Ranch Dressing

Posted by bettyboop50 at newrecipe.com April 29, 2001

1/3 C. pecan pieces
1/4 C. buttermilk
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. dried dill
1/2 tsp. dried tarragon
1/4 Tbsp. coarse grind pepper
1/8 tsp. garlic powder
2 tsp. oil
1 (9 oz.) pkg. fully cooked breaded
chicken breast tenderloins
2/3 C. frozen corn kernels
6 C. green leaf lettuce, torn into pieces,
1/3 C. red onion, thinly sliced

Preheat oven to 350 degrees F.

Spread pecans on baking sheet; bake until golden and fragrant, 4-5 min.

Mix together buttermilk, mayonnaise, lemon juice, dill, tarragon, pepper and garlic powder; set aside.

In nonstick skillet heat oil over med.-high heat. Add chicken; cook, turning once, until golden-brown and heated through, 4-5 min. Remove chicken.

Add corn to same skillet, cook, stirring, until heated through and just starting to brown, 2 min.

In bowl Mix together lettuce and onion with reserved pecans and corn; arrange on servings plate. Top with chicken: drizzle with dressing.

Servings 4.