southern-style crispy chicken salad
with buttermilk dressing
- 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
- 200g blue cheese, sliced
- 1 x quantity buttermilk fried chicken, sliced (see recipe link in step 1)
- ½ x quantity buttermilk dressing (see recipe link in step 1)
- Arrange the lettuce, fennel, fennel fronds, cucumber, apple, cheese and buttermilk fried chicken in a large bowl. Drizzle with the dressing to serve. Serves 4
© DONNA HAY GROUP
