Fried Chicken Salad
Source of Recipe
Recipe courtesy Sandra Lee, 2007
List of 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
16 baby carrots
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.