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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
Preparation
Step 1
For dressing:
For Salad:
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.