Fried Chicken Salad

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes.

3. 3

   Remove from oven and let cool.

4. 4

   For dressing:

5. 5

   Mix together ranch dressing and BBQ seasoning in small bowl and set aside.

6. 6

   For salad:

7. 7

   Place lettuce in large bowl.

8. 8

   Add dressing and toss with tongs until lettuce is coated.

9. 9

   Set aside.

10. 10

    Cut each tomato into 8 wedges and the cucumber into 16 slices.

11. 11

    Divide lettuce onto 4 cold plates.

12. 12

    Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots.

13. 13

    Top each salad with 1/4 of the chicken pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.