<http://schema.org/recipeInstructions>
" Pound chicken between wax paper to 1/2 inch thick. In pie plate stir cornmeal with flour, salt, pepper, and cayenne. Whisk buttermilk and 1 teaspoon of the mustard in another pie plate, to blend. In large skillet, heat oil over medium-high heat. Dip chicken in buttermilk to coat, letting excess drip off; coat with cornmeal mixture. Fry chicken, until browned and cooked through, about 3 to 4 minutes per side. Remove to a paper towel-lined cookie sheet. Whisk remaining 2 teaspoons mustard into vinaigrette. In a large bowl, toss mesclun, tomatoes, and carrots with 1/4 cup vinaigrette. Slice chicken. Place salad on plates and top with chicken. Serve remaining vinaigrette on the side."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a6982/fried-chicken-salad-324/>