This is definitely a "meal" type of salad. The battered chicken and fried green tomatoes give it a Southern touch. For the dressing, I like to use the Hidden Valley Ranch mix (mixed with 1 cup lowfat buttermilk and 1 cup lowfat sour cream), but any Ranch dressing will do. I also like to drizzle the chicken pieces with honey.
2 teaspoons olive oil
1/2 pound chicken breasts without skin - cut in 1" cubes
1 cup ranch salad dressing
1 cup Italian bread crumbs
2 green tomatoes - sliced
6 cups mixed salad greens
1/4 cup cheddar cheese - grated
1/4 cup Parmesan cheese - grated
2 large tomatoes - diced
1/2 cup corn - cooked
1/2 cup black beans
1 large avocado - diced
1/3 cup walnuts - chopped
In a large nonstick skillet, heat olive oil. Meanwhile, take half of ranch dressing and place in a shallow bowl (reserve other half). In another shallow bowl, place Italian bread crumbs. Dip chicken into dressing and then dredge with bread crumbs. Fry until done (about 8 minutes). Set aside. Using the same technique, batter and fry the green tomato slices. Set aside.
In a large salad bowl, toss salad greens, cheddar and Parmesan cheeses, tomatoes, corn, and black beans with remaining ranch dressing. Distribute among 4 large plates. Top each salad with an equal amount of avocado chunks, walnut pieces, fried chicken, and fried green tomatoes.
Calories: 763 Calories From Fat: 54%
Protein: 31g Carbohydrate: 58g
Cholesterol: 49mg Sodium: 1676mg