Southern Sensation Salad Recipe

Wash and thoroughly dry the mixed baby greens and shredded cabbage. Place into a large serving bowl and gently toss to combine. Keep chilled until plating.

Thinly slice the radishes and cucumber; add to the bowl with the greens just before plating to keep crisp.

Prepare and marinate chicken

Pat chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4 inch thickness. In a small bowl combine smoked paprika, garlic powder, kosher salt (1 tsp), black pepper (1/2 tsp) and 2 tbs olive oil. Rub the mixture over both sides of the chicken. Let rest 10–15 minutes for flavors to penetrate.

Cook chicken

Heat a grill pan or outdoor grill over medium-high heat and oil the grate. Grill the breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and nice grill marks form. Transfer to a cutting board and let rest 5 minutes, then slice thinly on the bias. Reserve juices and any pan drippings to drizzle if desired.

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain and then roughly chop into bite-sized pieces.

If using frozen mini corn fritters, warm them in a 350°F (175°C) oven for 8–10 minutes until heated through and slightly crisp. If using cornbread croutons, toast them in a 350°F oven for 6–8 minutes until golden.

In a bowl whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 tsp hot sauce until smooth.

Stir in 2 tbs chopped fresh chives, 1/2 tsp dried dill, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning — add more hot sauce for heat or more buttermilk to thin. Chill at least 10 minutes to let flavors meld.

To assemble, toss the chilled greens, cabbage, sliced radishes and cucumber gently to combine in the large bowl.

Arrange the mixed greens on individual plates or a large platter. Top with halved cherry tomatoes, sliced grilled chicken, chopped bacon and warmed corn fritters or cornbread croutons.

Sprinkle crumbled sharp cheddar and toasted pecans evenly over the salad.

Drizzle the buttermilk ranch dressing over the salads (about 2–3 tbs per serving) or serve on the side. Finish with a squeeze of fresh lemon and a scattering of additional chopped chives if desired.

Serve immediately so the warm elements contrast with the crisp greens.