Southern Fried Chicken Salad
3 well-seasoned fried chicken breasts, cut into strips
6 cups loosely packed Mixed salad greens (romaine, iceberg, bibb, boston)
1 cup julienned vegetables (radishes, carrot, cucumber)
1 chopped vine-ripened tomato, peeled
Ranch dressing to taste
Chopped Roasted pecans
Chop salad greens until bite-sized, and toss with other vegetables.
Add dressing sparingly and toss until well-coated.
Garnish with sliced chicken and pecans. Serve with the chicken hot
and the salad cold for contrast.