Fried Chicken Salad With Buttermilk-Herb Dressing


1 1/2 cup(s) buttermilk
2 tablespoon(s) Tabasco Garlic Basting/Marinating Sauce, or 1 teaspoon hot red pepper sauce
8 (5 ounce) boneless, skinless chicken breast halves, cut crosswise into thirds
1 1/4 pound(s) yellow wax beans, ends trimmed
1/2 teaspoon(s) salt
1 cup(s) all-purpose flour
3 tablespoon(s) canola oil
16 (green lettuce leaves) washed, chilled
1 large bunch watercress, separated into small sprigs
1 pint(s) grape tomatoes, halved
Freshly ground black pepper

Buttermilk-Herb Dressing
1 1/4 cup(s) buttermilk
1/2 cup(s) reduced-fat sour cream
1 tablespoon(s) grainy Dijon mustard
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
3 tablespoon(s) chopped fresh basil
2 tablespoon(s) snipped fresh chives
2 tablespoon(s) chopped parsley or chervil


Fried Chicken Salad: Combine buttermilk and garlic sauce in a 1-gallon resealable food-storage bag; add chicken. Seal bag and toss to coat chicken evenly. Marinate in refrigerator at least 8 hours, but preferably for 24 hours.
Bring a large pot of lightly salted water to a boil; add wax beans and blanch 4 to 6 minutes, until crisp-tender. Drain; refresh under cold water. Transfer to a food-storage bag. Refrigerate until well chilled (can be done several hours ahead).
Drain chicken; season pieces with salt. Place flour on a sheet of waxed paper; add chicken and toss to coat. Heat 1 1/2 tbsp of the oil in each of 2 large nonstick skillets over medium heat; add chicken and fry 7 to 8 minutes, turning once, until browned and cooked through. Drain on a paper towel; immediately transfer pieces to a wire rack to keep coating from getting soggy.
To serve, on each of 8 plates, arrange 2 lettuce leaves, then top with wax beans. Set 3 pieces of chicken atop beans, then add watercress sprigs and tomatoes. Season each with pepper. Serve with Buttermilk-Herb Dressing.
Buttermilk-Herb Dressing: Whisk buttermilk, sour cream, mustard, salt, and pepper in a medium bowl until blended. Stir in herbs. Cover and refrigerate. (Can be refrigerated up to 3 days ahead.

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