Fried Chicken Salad (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. For dressing:
2. For Salad:
3. Preheat oven to 425 degrees F.
4. 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.
5. For dressing:
6. Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
7. For salad:
8. 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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