Fried Chicken Salad
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.
More Recipes and Ideas:
Fried Chicken Salad with Buttermilk-Chive Dressing, Kicked Up BLT Chicken Salads with Blue Cheese, Honey Dijon Chicken, Warm Potato Salad, Cole Slaw Recipes, White Chicken Chili Recipes, Tomato Salad Recipes, Spinach Salad Recipes, Broccoli Salad Recipes, Mexican Chicken Recipes