I have modified this recipe a bit from the magazine version. I added bacon bits and avocado, and subbed in vegetarian chicken nuggets for fried chicken. This salad was good! The dressing is excellent! I doubled the dressing amounts so I would have plenty and I do have some left over for today’s lunch! This was a great lite dinner for a hot summer night!
Fried “Chicken” Salad with Buttermilk Dressing
(based on a recipe from Eating Well magazine)
2 heads butter lettuce, trimmed
1 package Quorn Chik’n Nuggets
1 tomato, sliced into wedges
1 avocado, sliced
bacon bits (to taste)
1.5 cups fresh corn (from 2 ears)
handful of chives
2/3 cup mayonnaise
1 cup buttermilk
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp salt
Prepare chicken nuggets according to package directions. Make dressing: combine buttermilk, mayo, chives, garlic powder, salt and pepper in a bowl and whisk. Set aside.
Divide lettuce, tomatoes, corn, avocado, bacon bits and chicken nuggets among 4 plates. Drizzle with dressing.