lb.
deli fried chicken tenders, cut into bite-size pieces
12
cherry tomatoes, quartered
1
avocado, pitted, peeled and cut into chunks
4
carrot sticks, diced
1/2
cucumber, peeled, seeded and chopped
4
slices precooked bacon, heated and chopped
1/2
cup
blue cheese crumbles
Dressing:
1/2
cup
ranch dressing
1/2
cup
barbecue sauce
Directions
Prepare salad bowl by cutting stem end off head of lettuce; cut the head into 4 wedges and remove some of the center leaves to create 4 individual lettuce “bowls.” Place each in separate, shallow bowls.
Evenly divide chicken pieces and sprinkle over lettuce.
Sprinkle evenly with tomatoes, avocado, carrot, cucumber and bacon.
Cover each bowl loosely and chill until ready to serve.
To prepare dressing, mix ranch dressing and barbecue sauce together.
Drizzle dressing over top of each salad and sprinkle tops with 2 tablespoons each blue cheese. Serve immediately.
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