Recipe courtesy of Sandra Lee

Fried Chicken Salad

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



  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.