"The belly rules the mind."--Spanish Proverb

Fried Chicken Salad Recipe

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This recipe for Fried Chicken Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (12-ounce) box popcorn chicken
For dressing:
1/2 cup ranch dressing
2 tsp BBQ seasoning
For Salad:
8 cups romaine or iceberg lettuce, chopped
2 tomatoes
1 cucumber
16 baby carrots

Directions:
Directions:
Preheat oven to 425 degrees. 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.

 

 

 

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