Fried Chicken Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 364
- Total Fat
- 27
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 19
- Cholesterol
- 72
- Sodium
- 377
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- 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.