Chile Buttermilk Dressing
2 green onions, finely chopped
2/3 c. buttermilk
1/4 c. drained chopped green chiles
1/4 tsp salt

Salad
Take Mixed salad greens and tear into bite size pieces, top with thinly sliced red pepper and the
chicken below

Chicken
On wax paper mix: 1/4 c. yellow cornmeal
1/4 c. flour
1 tsp ground cumin
3/4 tsp salt
3/4 tsp finely ground black pepper

1 egg and 1/4 c. milk

Dip the chicken into the egg mixture then into the cornmeal mixture (dip into cornmeal 2x)
Heat 3 T vegetable oil on a skillet and cook chicken 6-8 minutes till cooked thoroughly...turning once. Drain on paper towel and slice crosswise. Serve over mixed salad greens.