We have made a bunch of variations on this salad before with our Spicy "Fried" Chicken Cutlets. We tend to vary the type of greens, the dressing and the veggies that go in the salad, but this might be my favorite combination yet. I thought the buttermilk dressing was really nicely fresh and tangy and it worked really well with the spicy "fried" chicken. I have always been hesitant to use mayonnaise in salad dressing, but it worked beautifully here. Now that I have learned my lesson I won't be such a chicken in the future when it comes to using mayonnaise in my salad dressings and/or sauces. You can include any number of veggies (we had cucumbers and radishes in the fridge) and any salad green (baby spinach this time) so consider those ingredients as mere suggestions, but I highly recommend the combination of the dressing and the chicken!
Recipe after the jump!
