1 lb sweet potato fries, baked according to directions
2 cups cooked chicken, diced bite-size
1 cup barbecue sauce, I used this sweet and tangy homemade barbecue sauce
1 head romaine lettuce chopped small
1 cup grape tomatoes, halved
1 cucumber, halved lengthwise and sliced thin
3 mini bell peppers, sliced very thin
ranch dressing, I used this homemade ranch dressing
Preheat the oven for the fries and then bake according to directions, I actually baked mine at higher heat (425 degrees) and for an extra 10-15 minutes to get them good and crispy. While the potatoes are baking, combine the chicken and the barbecue sauce in a small saucepan. Warm over medium low heat, stirring occasionally. When the chicken is hot, remove from the heat and cover with a lid to keep warm.
Prep the rest of the salad and layer it onto plates. When the fries are crispy, remove from the oven. Top each plate of salad with a scoop of the saucy chicken and a serving of fries. Drizzle with ranch dressing just before serving. Enjoy!
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