Fried Chicken Salad

• 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

1. Preheat oven to 425 degrees F.
2. Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes.
3. Remove from oven and let cool.
4. For dressing:
5. Mix together ranch dressing and BBQ seasoning in small bowl and set aside.
6. For salad:
7. Place lettuce in large bowl.
8. Add dressing and toss with tongs until lettuce is coated.
9. Set aside.
10. Cut each tomato into 8 wedges and the cucumber into 16 slices.
11. Divide lettuce onto 4 cold plates.
12. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots.
13. Top each salad with 1/4 of the chicken pieces.

popcorn chicken, ranch dressing, bbq seasoning, tomatoes, cucumber, carrots

Taken from www.foodnetwork.com/recipes/sandra-lee/fried-chicken-salad-recipe.html (may not work)