Fried chicken salad
Indulge in the savory goodness of crispy fried chicken atop a bed of fresh greens, paired with zesty dressing. A perfect harmony of crunch and flavor awaits.
Ingredients:
- 8 cups romaine or iceberg lettuce, chopped
- 2 tomatoes
- 1 cucumber
- 16 baby carrots
Instructions:
- Heat the oven to 220 °C.
- Cover a baking sheet with aluminum foil. Arrange the popcorn chicken on it and bake for 8 to 10 minutes. Take out from the oven and allow it to cool.
- To prepare the dressing:
- Combine ranch dressing and BBQ seasoning in a small bowl and keep it aside.
- To assemble the salad:
- Place lettuce in a large bowl. Pour the dressing over it and mix well using tongs until the lettuce is evenly coated. Set it aside. Cut each tomato into 8 wedges and slice the cucumber into 16 pieces. Divide the dressed lettuce among 4 chilled plates. Arrange 4 tomato wedges, 4 cucumber slices, and 4 baby carrots on each plate. Finish off each salad with a quarter of the popcorn chicken pieces.
Summary:
- Calories: 1465 kcal
- Fat: 107 g
- Protein: 74 g
- Carbs: 56 g
- Potassium: 2788 mg
- Magnesium: 195 mg