• Southern-style crispy chicken salad with buttermilk dressing (Donna Hay)

For those times when you want fried chicken, but you also want a salad... Donna Hay has worked her recipe magic so you can have the best of both worlds.




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  • 2 baby cos (romaine) lettuces, leaves separated
  • 2 baby fennel bulbs, thinly sliced and fronds reserved
  • 2 Lebanese cucumbers, cut into matchsticks
  • 1 Granny Smith (green) apple, thinly sliced
  • 200 g blue cheese, sliced
  • 1 quantity buttermilk fried chicken, sliced

Buttermilk dressing

  • ½ cup (125ml) buttermilk
  • ¼ cup (70g) natural Greek-style (thick) yoghurt
  • ½ tsp Dijon mustard
  • 1 tbsp white balsamic vinegar
  • ½ tsp finely grated lemon rind
  • sea salt and cracked black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. To make the buttermilk dressing, place the buttermilk, yoghurt, mustard, vinegar, lemon rind, salt and pepper in a small bowl and whisk to combine. Set aside.
  2. Arrange the lettuce, fennel, fennel fronds, cucumber, apple, cheese and chicken in a large bowl. Drizzle with the dressing to serve.


This recipe is from Donna Hay: Basics to Brillance on SBS Food (Channel 33). Stream episodes via SBS On Demand