Fried Chicken Salad

Name: Fried Chicken Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Ingredients

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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

Directions

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.
For dressing:
Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
For salad:
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.