Fried-Chicken Salad

Name: Fried-Chicken Salad
Ingredients: 1 tablespoon Dijon mustard; 3 tablespoons red wine vinegar; 6 tablespoons extra-virgin olive oil; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground pepper; 3 ears fresh corn, kernels cut off the cob (about 1 1/2 cups); 1/2 red pepper, finely chopped (1/2 cup); 1 stalk celery, finely chopped (1/2 cup; 1 1/2 cups lima beans, thawed if frozen; 2 bunches watercress, stems removed; 8 to 10 pieces fried chicken, meat (with skin) taken off the bone

11 ingredients

3 steps

Ingredients

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper
3 ears fresh corn, kernels cut off the cob (about 1 1/2 cups)
1/2 red pepper, finely chopped (1/2 cup)
1 stalk celery, finely chopped (1/2 cup
1 1/2 cups lima beans, thawed if frozen
2 bunches watercress, stems removed
8 to 10 pieces fried chicken, meat (with skin) taken off the bone

Directions

1

To make the vinaigrette, whisk together the mustard, vinegar, olive oil, salt, and pepper in a small bowl. Set aside.
2

In a small saucepan, boil 1 cup water. Cook the corn until tender, 2 to 3 minutes. Drain and let cool. In a bowl, combine the corn with the red pepper, celery, and lima beans. Toss with half the vinaigrette.
3

Toss the watercress with the remaining vinaigrette. Divide it among 6 large bowls. Just before serving, spoon some of the vegetable mixture over each salad and top with several pieces of chicken.