Southwestern Fried-Chicken Salad
CHICKEN: In bowl, mix buttermilk, 1/2 tsp salt and the pepper. Add chicken; stir to coat. Let stand for 15 minutes at room temperature or refrigerate up to 8 hours.
In pie plate, mix flour, cornmeal, paprika and remaining 1/2 tsp salt. Drain chicken. Coat in flour mixture; shake off excess. In large nonstick skillet, heat oil. Cook chicken in batches of about 8 pieces; fry 5 to 6 minutes per batch, turning once, until golden and cooked through. With slotted spoon, remove chicken to paper towels.
SALAD: In medium bowl, toss together tomatoes, bell pepper, olive oil, lime juice, cilantro, salt and black pepper. Halve avocado; remove pit and peel. Cut into 1/2 inch thick slices.
TO ASSEMBLE: On serving platter or individual plates, arrange greens;
top with tomato mixture, fried chicken and sliced avocado.
Picnic Basket from Kim's Whim