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| Fried Chicken Salad NUTRITIONAL INFORMATION * 1 serving: Calories 600; Carbohydrates 19g; Cholesterol 75mg; Fat 31g; Sodium 570mg INGREDIENTS * 4 boneless skinless chicken ****** halves * 1/3 cup cornmeal * 1/3 cup all-purpose flour * 3/4 teaspoon salt * 1/2 teaspoon freshly ground pepper * 1/4 teaspoon cayenne * 1/2 cup buttermilk * 1 tablespoon Dijon mustard * 3/4 cup vegetable oil * 1/2 cup vinaigrette dressing * 10 cups mesclun or mixed salad greens * 1 cup cherry tomatoes, halved * 3/4 cup shredded carrot DIRECTIONS * 1. Pound chicken between wax paper to 1/2 inch thick. * 2. In pie plate stir cornmeal with flour, salt, pepper, and cayenne. Whisk buttermilk and 1 teaspoon of the mustard in another pie plate, to blend. * 3. In large skillet, heat oil over medium-high heat. Dip chicken in buttermilk to coat, letting excess drip off; coat with cornmeal mixture. * 4. Fry chicken, until browned and cooked through, about 3 to 4 minutes per side. Remove to a paper towel-lined cookie sheet. * 5. Whisk remaining 2 teaspoons mustard into vinaigrette. In a large bowl, toss mesclun, tomatoes, and carrots with 1/4 cup vinaigrette. Slice chicken. Place salad on plates and top with chicken. Serve remaining vinaigrette on the side.
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