Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234 Kcal (980 kJ) | ||
| Calories from fat | 137.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.29g | 24% | |
|---|---|---|---|
| Cholesterol | 9.89mg | 3% | |
| Sodium | 426.1mg | 18% | |
| Potassium | 487.37mg | 10% | |
| Total Carbs | 15.38g | 5% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 2.45g | 5% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.6mg | 9% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 92.15 Kcal (386 kJ) | ||
| Calories from fat | 54.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 24% | |
|---|---|---|---|
| Cholesterol | 3.9mg | 3% | |
| Sodium | 167.79mg | 18% | |
| Potassium | 191.92mg | 10% | |
| Total Carbs | 6.06g | 5% | |
| Sugars | 2.55g | 26% | |
| Dietary Fiber | 1.65g | 17% | |
| Protein | 0.97g | 5% | |
| Vitamin C | 4.7mg | 20% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.6mg | 9% | |
| Calcium | 24.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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