Instructions:

Fried Chicken Salad with Dilled Ranch Dressing

1/3 cup pecan pieces
1/4 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon dried dill
1/2 teaspoon dried tarragon
1/4 tablespoon coarse grind pepper
1/8 teaspoon garlic powder
2 teaspoons oil
1 (9 ounce) package fully cooked breaded
    chicken breast tenderloins
2/3 cup frozen corn kernels
6 cups green leaf lettuce, torn into pieces,
1/3 cup red onion, thinly sliced

Preheat oven to 350 degrees F.

Spread pecans on baking sheet; bake until golden and fragrant, 4-5 minutes.

Combine buttermilk, mayonnaise, lemon juice, dill, tarragon, pepper and garlic powder; set aside.

In nonstick skillet heat oil over medium-high heat. Add chicken; cook, turning once, until golden-brown and heated through, 4-5 minutes. Remove chicken.

Add corn to same skillet, cook, stirring, until heated through and just starting to brown, 2 minutes.

In bowl combine lettuce and onion with reserved pecans and corn; arrange on serving plate. Top with chicken: drizzle with dressing.

Serves 4.