Southern Fried Chicken Salad Recipe
Mixed Greens, Cucumber, Red Onions, Fried Green Tomato, Deviled Eggs, and Buttermilk Ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Fried Green Tomatoes
Deviled Eggs
Buttermilk Ranch Dressing
Method
Preparing the Salad Base
- 1
Assemble the Salad
In a large salad bowl, combine the mixed greens, sliced cucumber, and thinly sliced red onion. Toss gently to mix.
Fried Green Tomatoes
- 2
Prepare the Green Tomatoes
Set up a breading station with three bowls: one with buttermilk, one with a mixture of cornmeal, flour, salt, and pepper, and the last one for the fried tomatoes.
- 3
Bread the Tomatoes
Dip each tomato slice into the buttermilk, then dredge in the cornmeal mixture until fully coated.
- 4
Fry the Tomatoes
Heat oil in a large skillet over medium-high heat. Once hot, fry the breaded green tomatoes in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Deviled Eggs
- 5
- 6
Prepare the Filling
Slice the boiled eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with mayonnaise, Dijon mustard, and salt until smooth.
- 7
Fill the Eggs
Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with paprika for garnish.
Buttermilk Ranch Dressing
- 8
Mix the Dressing
In a bowl, whisk together buttermilk, mayonnaise, dried dill, garlic powder, onion powder, and salt until well combined. Adjust seasoning to taste.
Assembling the Salad
- 9
Combine Everything
On top of the mixed greens, add the fried green tomatoes and deviled eggs. Drizzle with buttermilk ranch dressing before serving.