Fried Chicken Salad

Ingredients

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

Directions

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.