Chopped Fried Chicken and Peach Salad with Blueberry Balsamic Vinaigrette
A delicious salad filled with crispy fried chicken, blueberries, peaches, pecans, and goat cheese, all tossed with a blueberry balsamic dressing.
Equipment
- Food processor
- deep frying thermometer
- Cast Iron or other heavy skillet
Ingredients
For the Chopped Fried Chicken and Peach Salad:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 3 cups flour
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. paprika
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 cup vegetable oil
- 1 head Boston lettuce, chopped
- 1 cup blueberries
- 2 peaches, chopped
- 1 cup chopped pecans
- 4 ounces goat cheese, chopped
For the Blueberry Balsamic Vinaigrette:
- ¼ cup balsamic vinegar
- ½ cup extra virgin olive oil
- ⅛ tsp. kosher salt
- ¼ tsp. black pepper
- 1 tsp. honey
- ½ cup blueberries
Instructions
For the Chopped Fried Chicken and Peach Salad:
- Cut each breast vertically into long strips, about a half inch thick. Season the strips with salt and pepper.
- Prepare 3 bowls for dipping the chicken. Divide the flour and spices between 2 bowls and place the buttermilk in a third bowl.
- Heat a cast iron skillet filled with one inch of oil to 350°. Dip each strip in the flour, then the buttermilk, and then into the second bowl of flour. Fry each piece until golden brown on both sides. Drain the chicken on a wire rack. Then, chop each strip into bite sized pieces.
- In a large salad bowl, toss all the salad ingredients together, and then toss with the amount of dressing your family likes, and serve.
For the Blueberry Balsamic Vinaigrette:
- In a food processor, combine all of the ingredients, except for the blueberries. When the dressing is all combined, stir in the blueberries.
Tried this recipe?Let us know how it was!