Shawna's Southern Fried Chicken Salad Recipe -
Shawna's Southern Fried Chicken Salad Recipe
  • READY IN 30 mins

Shawna's Southern Fried Chicken Salad

Recipe by  

"This fried chicken and rice salad with bacon dressing is an old favorite of mine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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. Coat lightly and cook in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels; keep warm.
  5. Combine the rice, red bell peppers, green bell peppers, onion, and chicken in medium bowl. Place lettuce on bottom of 4 servings bowls or plates. Top with rice and chicken mixture.
  6. Prepare the dressing by placing the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sprinkle crumbled bacon over chicken mixture.
  7. Pour off all but 2 tablespoons drippings. Add 2 tablespoons water, cider vinegar, honey, mustard, salt and pepper; heat just to boiling and pour over salad.
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Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2003

I found the dressing a little oily, but the taste was great. I doubled the dressing mixture.

Most Helpful Critical Review
Apr 10, 2003

I too doubled the dressing and thought it was delicious. Grilled chicken may be used instead of fried chicken as well.


8 Ratings

Apr 10, 2003

The chicken was really good. However the dressing didn't quite turn out right it was too watery.

Dec 15, 2009

Money is real tight so I used leftover Tanya's Louisiana Southern Fried Chicken from a few night's before and omitted the peppers only because I didn't have any. I tripled the dressing only because I made it according to recipe and it wasn't near enough. I also didn't cook it, I just whisked it in a small bowl and drizzled it over the salad. This was okay, not our favorite. I think this would be better with fresh spinach and tomatoes without the rice. The dressing suited the fried chicken really well, though.

Aug 25, 2011

Great dish. A bit more work and time than I anticipated though

Jul 26, 2015

Made as written except that I doubled the dressing. The dressing was thin as another mentioned but I think it was designed to be so that it wilts the lettuce nicely. With that being said, I think baby spinach leaves would work great in this recipe. I love cornmeal in my breading but it does have that grit to it so if that texture bothers you, flour only would work just fine too. I thought this was pretty tasty and one that could be changed up with whatever salad fixings you had on hand.

Oct 06, 2012

I thought the chicken came out very moist, but I didn't think the breading stuck to well to the chicken.


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  • Calories
  • 844 kcal
  • 42%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 53.3 g
  • 82%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 34.4 g
  • 69%
  • Sodium
  • 978 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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