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.
- 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
- 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
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.
- 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.
- Arrange the lettuce, fennel, fennel fronds, cucumber, apple, cheese and chicken in a large bowl. Drizzle with the dressing to serve.