FRIED CHICKEN SALAD
1 TB Dijon mustard…………………......... 4 TB rice vinegar
6 TB extra-virgin olive oil …………........ 1 TB kosher salt
1 tsp chili powder …………………......... 1/2 tsp cumin
1 small jalapeno, finely minced ……....... 1/2 tsp pepper
1/4 cup cilantro, chopped ………............ 1 avocado, thinly sliced
3-4 green onions, thinly sliced lengthwise
1/2 EACH red & green pepper, cut in thin julienne slices
5-7 pieces extra-crispy fried chicken (with skin) taken off the bone and cut into julienne slices
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Whisk together mustard, vinegar, olive oil, salt, chili powder, cumin and pepper in a small bowl. Toss dressing with rest of ingredients. Serves 3-6
NOTE: You can adjust the amount of the ingredients down, to accommodate the number of leftover pieces of chicken that you have. Also, you can substitute what you have available (i.e. I used thinly sliced white onions, instead of green onions this time ~ and didn't have an avocado).