Pre-made chicken fingers (frozen or refrigerated – we use gluten free refrigerated chicken fingers when we’re in a hurry, or the GF version of Homemade Chicken ‘Things’ when we have time)
2tspbutter
2cupfrozen corn
Salt and pepper, to taste
Romaine or Iceberg lettuce, chopped
1cupquartered grapes tomatoes
1avocado, cubed
2hard-boiled eggs, cubed
1/2cupshredded cheddar cheese
For the Dressing
3/4cupRanch dressing
1/4cupsour cream
3tbspbarbecue sauce
Instructions
For the Salad
Cook chicken according to package directions, if using refrigerated or frozen, or per the recipe. Slice or cube once warmed.
Melt butter in a small skillet, add the corn and season to taste with salt and pepper. Cook until corn starts to crisp and brown. Remove from heat.
Add all ingredients into a large bowl and toss to combine.
For the Dressing
Stir all ingredients together until well combined. Toss with the salad, or serve on the side for individual dressing preferences.