Cornbread Panzanella Salad

EXCELLENT<> EXCELLENT

1/2 c. mayo
1/4 c. buttermilk
1 tbsp sherry vinegar or cider
salt
pepper
hot sauce (optional)
1 recipe cornbread
2 cups argula
1 1/2 c tomatoes, diced
1/2 of cucumber, peeled, seeded and cut up
1 celery stalk, sliced
1/2 c fresh basil
2 tbsp fresh italian parsley
2 tbsp mint leaves
1/3-1/2 c. bottled corn relish or whole corn (Trader Joe's Corn salsa is great)
1 recipe lemon roast chicken

For dressing, combine, mayo, buttermilk, vinegar. Season to taste with salt, pepper and if using hot sauce. Cover and chill untill serving.
For cornbread, make your favorite recipe in your skillet. cool and cut into chunks.
Combine salad ingredients, slice chicken on top, then corn, then cornbread and cover with dressing!!!!!

Chicken: 2 3 lb chickens
2 lemons quartered
4 bay leaves
6 cloves garlic
6-8 fresh herb sprigs, like rosemary
ground pepper
3/4 c. white wine or chicken broth
salt

Insert above into chicken and roast at 375 .

*****Easy directions. I used chicken breasts and marinated them in lemon juice, bay leaves, garlic, rosemary and chicken broth. then grilled them and sliced them. Very good.
Also used any salad you like. We recently used the other salad, best ever, on this blog and put the rest on top. Try it, you will love it!!