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    Fried Chicken Salad

    Source of Recipe

    Recipe courtesy Sandra Lee, 2007

    List of Ingredients

    1 (12-ounce) box popcorn chicken (recommended: Tyson)

    For dressing:

    1/2 cup ranch dressing (recommended: Hidden Valley)
    2 teaspoons BBQ seasoning (recommended: McCormick Grillmates)

    For Salad:

    8 cups romaine or iceberg lettuce, chopped
    2 tomatoes
    1 cucumber
    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.

    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.




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