Fried Chicken Salad with Honey Mustard Dressing

recipe slightly adapted from the august 2005 issue of Southern Living
1 pound boneless skinless chicken breasts
1/4 cup thinly sliced basil
1/2 cup milk
2 cup mayo
2 teaspoons minced garlic
4 teaspoons pepper, divided
2 teaspoons salt, divided
8 slices thick cut bacon
2 cups vegetable oil
2 cups flour
1 head green leaf lettuce, chopped
2 cups honeydew melon, cubed
sliced green onions
chopped tomatoes

honey mustard dressing
mayo
plain yogurt
honey
cider vinegar
garlic

Cut chicken breasts in half, making a lenghtwise cut horizontally through the breast.

Stir together mayo, milk, garlic, basil, 2 teaspoons pepper, and 1 teaspoon salt in a large ziplock bag. Add the chicken and chill for at least 4 hours or up to 24 hours.

Cook bacon slices in a large skillet until crisp. Remove bacon and drain on paper towels, reserving drippings in the skillet. Crumble bacon and set aside. Add oil to the drippings in the skillet and heat to 350.

Combine flour, remaining 2 teaspoons pepper, and remaining 1 teaspoon salt in a shallow dish. Remove chicken from marinade, discarding marinade. Scrape and discard excess marinade from chicken. Dredge chicken in flour mixture. Fry 2-3 minutes on each side or until golden brown and chicken is done.

Divide lettuce leaves evenly between 4 plates. Top with chicken, melon, and bacon. Drizzle with dressing. Serve immeadiatly.