Fried Chicken Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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

Directions

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. For dressing:
  4. Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
  5. For salad:
  6. 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.

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