southern-style crispy chicken salad

with buttermilk dressing

  • 2 baby cos (romaine) lettuces, leaves separated
  • 2 baby fennel bulbs, thinly sliced and fronds reserved
  • 2 Lebanese cucumbers, cut into matchsticks
  • 1 Granny Smith (green) apple, thinly sliced
  • 200g blue cheese, sliced
  • 1 x quantity buttermilk fried chicken, sliced
  • ½ x quantity buttermilk dressing
  1. Arrange the lettuce, fennel, fennel fronds, cucumber, apple, cheese and buttermilk fried chicken in a large bowl. Drizzle with the dressing to serve. Serves 4
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