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Southern-fried chicken salad recipe

Southern-fried chicken salad recipe

7 ratings

Classic Caesar salad has been given an American makeover with the addition of Southern-fried chicken which is coated in a spiced buttermilk batter before lightly baking. Serving on crisp green leaves with a creamy mayo and white wine vinegar dressing gives a tasty lunch idea that can be ready in 30 minutes. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 671 calories / serving


  • 2 tbsp chilli paste
  • 1 x 284ml carton buttermilk
  • 4 chicken breast fillets
  • 100g plain flour
  • 50g (2oz) cornmeal
  • 2 tsp baking powder
  • 125ml (4fl oz) light olive oil
  • 200g (7oz) mixed salad leaves

For the dressing

  • 6 tbsp mayonnaise
  • ½ tsp soy sauce
  • ½ tsp white wine vinegar
  • 2 spring onions, finely sliced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    40g 57%
  • Saturates

    6g 31%
  • Sugars

    6g 7%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 35.1g Protein 43.3g Fibre 1.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Combine the chilli paste and buttermilk in a bowl. Add the chicken and toss to coat.
  2. Sift the flour, cornmeal and baking powder onto a plate; season. Coat each piece of chicken in the flour mixture, dip back into the buttermilk, then coat with the flour once again.
  3. Heat the oil in a large pan and fry the chicken, until golden. Transfer to a baking tray and bake for 20 minutes, or until cooked through with no pink meat showing. Slice.
  4. Meanwhile, combine the dressing ingredients in a bowl; season. Arrange the chicken on the salad and dress.

See more Easy weeknight recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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