Fried Chicken Salad
- 1 (12-ounce) box popcorn chicken (recommended: Tyson)
- 1/2 cup ranch dressing (recommended: Hidden Valley)
- 2 teaspoons BBQ seasoning (recommended: McCormick Grillmates)
- 8 cups romaine or iceberg lettuce, chopped
- 2 tomatoes
- 1 cucumber
- 16 baby carrots
DirectionsFor dressing: For Salad:
Preheat oven to 425 degrees F.
Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool.
Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.
Recipe courtesy of Sandra Lee, 2007
Recipe courtesy of Guy Fieri