Fried Chicken Salad With Buttermilk-Herb Dressing                            

Servings: 10

Ingredients

	3 cups . buttermilk
	1/4 cup tabasco garlic basting/marinating sauces
	16 boneless, skinless chicken breasts halves
	2 1/2 pounds . yellow wax beans
	1 teaspoon salt
	2 cups all-purpose flour
	6 tablespoons canola oil
	32 washed, chilled
	2 large bunch watercress
	2 pt. grape tomatoes
	freshly ground black pepper
	2 1/2 cups . buttermilk
	1 cup reduced-fat sour cream
	2 tablespoons grainy dijon mustard
	1 teaspoon freshly ground pepper
	6 tablespoons chopped fresh basil
	1 teaspoon salt
	1/4 cup snipped fresh chives
	1/4 cup chopped parsley or chervil

Directions

Fried Chicken Salad: Combine buttermilk and garlic sauce in a 1-gallon resealable food-storage bag; add chicken. Seal bag and toss to coat chicken evenly. Marinate in refrigerator for at least 8 hours, but preferably every day and night. Bring a huge pot of lightly salted water to a boil; add wax beans and blanch four to six 6 minutes, until crisp-tender. Drain; refresh under cool water. Transfer to a food-storage bag. Refrigerate until well chilled (can be carried out a long time ahead). Drain chicken; season pieces with salt. Place flour on a sheet of waxed paper; add chicken and toss to coat. Heat 1 1/2 tbsp of the oil in each of 2 large nonstick skillets over medium heat; add chicken and fry 7 to 8 minutes, turning once, until browned and cooked through. Drain on a paper towel; immediately transfer pieces to a wire rack to keep the coating from getting soggy. To serve, on each of 8 plates, arrange 2 lettuce leaves, then top with wax beans. Set 3 bits of chicken atop beans, then add watercress sprigs and tomatoes. Season each with pepper. Serve with Buttermilk-Herb Dressing. Buttermilk-Herb Dressing: Whisk buttermilk, sour cream, mustard, salt, and pepper in a medium bowl until blended. Stir in herbs. Cover and refrigerate. (Could be refrigerated up to 3 days ahead.) Prep time: 8 minutes Cooking time: 0 Makes 2 cups (8 servings)