Fried Chicken Salad With Black Eyed Peas & Buttermilk Dressing

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Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

½ pound boneless, skinless chicken breasts (2 small breasts)

2/3 cup buttermilk

1 cup flour

pinch cayenne pepper

½ teaspoon paprika

¼ teaspoon garlic powder

1 teaspoon salt

about 1 ½ cups safflower oil, or other neutral oil

¼ teaspoon freshly ground pepper

1 head romaine lettuce, rinsed well and torn into bite-sized pieces

2 stalks celery, trimmed and cut into very thin slices

½ cup canned black eyed peas, rinsed and drained

2 scallions, white and light green parts, thinly sliced

¼ cup buttermilk

1 tablespoon cream (optional; or use more buttermilk)

2 tablespoons mayonnaise

2 tablespoons cider vinegar

1 tablespoon fresh lemon juice

1 teaspoon sugar

½ teaspoon salt

freshly ground pepper

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