Fried Chicken Salad


  • 1 package (9 ounces) frozen breaded chicken breast fillets or chunks
  • 1 package (1 ounce) dry ranch salad dressing & recipe mix, divided
  • 1 cup milk
  • 1 cup mayonnaise
  • 1 package (16 ounces) iceberg lettuce salad mix
  • 1 medium cucumber, peeled
  • 1 medium green bell pepper
  • 5   radishes, sliced
  • 1/4 cup thinly sliced green onions with tops


  1. Place chicken on Rectangle Stone. Bake according to package directions until thoroughly heated. Add dressing mix and milk to Measure, Mix & Pour®; mix well. Add mayonnaise; mix and refrigerate. 

  2. Place lettuce in Large Bamboo Round Bowl. Score cucumber using Zester/Scorer. Cut bell pepper into rings and thinly slice cucumber using Ultimate Mandoline. Toss vegetables with lettuce using Bamboo Serving Tongs. Slice chicken diagonally into thin strips. Arrange over lettuce mixture. Serve salad with dressing. Refrigerate remaining dressing for another use.


  • 4  servings of 2 1/4 cups salad, 3 tablespoons dressing

Nutrients per serving:

Calories 530, Total Fat 25 g, Sodium 1140 mg, Dietary Fiber 4 g

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