As the temperature rises and we approach summer, a salad is a go-to, cooling dish that is as versatile as it is beloved.

I love this take by Ann Kim, executive chef of the Garden & Gun Club with tasty buttermilk fried chicken.

Ann shared her recipe with Garden & Gun Magazine’s Holly Roberts, saying “The possibilities are endless… you can use shaved parmesan for a nuttier flavor versus the tang of goat cheese. Cherries could get rehydrated in red wine for extra flavor, nuts could be candied or spiced and roasted in the oven.”




Buttermilk Fried Chicken Salad (4 servings)

2 tbsp. Old Bay seasoning
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
½ tsp. black pepper
2 tbsp. Crystal hot sauce
1 lb chicken breasts, cut into thin strips
2 cups buttermilk
Vegetable, canola, or peanut oil for frying


Dredge for chicken

4 cups all-purpose flour
¼ cup Old Bay seasoning

Image by Chris Boek

Mustard Vinaigrette

1 tbsp. Dijon mustard
¼ cup champagne vinegar
1½ tsp. honey
½ tsp. salt
¼ tsp. black pepper
¼ cup olive oil
¾ cup vegetable oil

Buttermilk Dressing

¼ cup mayonnaise
¼ cup sour cream
¼ cup cream cheese
⅓ cup buttermilk
1 tsp. Dijon mustard
1 tsp. Worcestershire
1 tsp. Crystal hot sauce
½ tsp. garlic
1 tbsp. dill, chopped
1½ tsp. lemon juice
½ bundle chives, sliced thin

For the salad

1 bag mixed greens
¼ cup dried cherries
Tomato, cored and sliced into wedges
¼ cup pecans, chopped, and toasted
¼ cup goat cheese, crumbled



  1. For the mustard vinaigrette: Add Dijon, vinegar, honey, salt, and pepper to blender. With the motor running, slowly drizzle in oils to emulsify. Hand mix chives at the end.
  2. For the dredge: Mix flour and Old Bay well. Coat chicken with flour mixture and shake off access. Pour about ½-inch oil into a skillet and fry at 350°F oil until fully cooked (about 5-7 minutes).
  3. For the buttermilk dressing: Add all ingredients to blender. Once fully mixed, add sliced chives and mix in by hand.
  4. For the salad: While chicken is being fried, assemble salad. In a large mixing bowl add mixed greens, dried cherries, pecans, and goat cheese. Season with salt and pepper. Drizzle in mustard vinaigrette and toss salad. Plate on a platter. Garnish with tomato wedges or other fruit. Top with fried chicken and drizzle with buttermilk dressing.
  5. Combine Old Bay, paprika, garlic powder, onion powder, salt, black pepper, and hot sauce, in a bowl, and rub into chicken breast pieces. Place chicken in a casserole dish, add buttermilk, refrigerate, and marinate for at least an hour.
  6. For 1 bag of salad mix, use about ⅓ cup of mustard vinaigrette. For the buttermilk dressing, use about ¼ cup to drizzle over chicken. Store extra dressing in airtight containers. (Mustard vinaigrette will last up to 2 months, while buttermilk dressing will last up to 10 days in the refrigerator.)


Will you be giving this recipe a try? I’d love to see your images – share them with us on Facebook or Instagram.