American Grazing Salad

American Grazing Salad

For the fried chicken:

1 pound boneless, skinless chicken breast or chicken thighs

2 cups buttermilk

4 cups seasoned flour (recipe below)

oil, for frying

kosher salt, to taste

Pound the chicken a little using a meat mallet to gently flatten. Place into buttermilk. You can let the chicken soak in the buttermilk for 1-2 hours or overnight. When ready to fry, remove the chicken from the buttermilk and place into the seasoned flour. Press gently on the chicken to make sure it’s evenly coated.

Heat 1-2 inches of oil to 350˚F in a deep-sided, heavy bottomed skillet or Dutch oven. Fry the chicken until golden brown on both sides. Remove and drain on paper towels. Lightly salt while warm.

For the salad:

Use a combination of your favorite ingredients.

1-2 cups green cabbage, shredded

1-2 cups purple cabbage, shredded

1-2 cups kale leaves, stemmed, finely chopped

1 cup carrots, cut into matchsticks (julienned)

1 cup radishes, sliced thin

1 cup tomatoes, cored, small diced chunks of large tomatoes

1 cup grated cheddar cheese

4 cups hard boiled eggs, peeled, cut into quarters

green goddess dressing, recipe below

To plate the salad: spread a generous amount of dressing down on your serving platter. op the salad ingredients and fried chicken. Enjoy!

Green Goddess dressing:

1 each avocado

1 cup buttermilk

1 lemon, freshly squeezed

3-4 cups fresh picked herbs, we used a combination of chives, tarragon, basil, Italian parsley, cilantro and scallions

a drizzle olive oil

salt & pepper, to taste

Combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.