Crispy Chicken Salad with Sticky Fingers Sauce

Name: Crispy Chicken Salad with Sticky Fingers Sauce
Total time: 45 min
Yield: 4
Ingredients: 12 frozen breaded chicken strips; 2 Tbsp butter; 1/2 cup Frank’s hot sauce; 1 cup brown sugar; 1/4 cup water; 8 cups chopped Romaine lettuce; 1 cup grape tomatoes, halved; 1 cup shredded cheddar cheese; 1 cup croutons; 1/2 cup dried sweetened cranberries; Ranch Dressing

A refreshing salad featuring crispy chicken strips tossed in a delicious sticky sauce, served atop Romaine and tomatoes. Topped with cheese, croutons, and sweetened cranberries for an extra crunch.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories840kcal

carbohydrates95g

fat39g

protein30g

sugar62g

Lunch Dinner Entree Salad American

Ingredients

12 frozen breaded chicken strips

2 Tbsp butter

1/2 cup Frank’s hot sauce

1 cup brown sugar

1/4 cup water

8 cups chopped Romaine lettuce

1 cup grape tomatoes, halved

1 cup shredded cheddar cheese

1 cup croutons

1/2 cup dried sweetened cranberries

Ranch Dressing

Directions

Preheat the oven to 400°F (200°C). Place chicken strips on a baking sheet.

Bake chicken in the preheated oven until crispy, about 20 minutes. Alternatively, cook according to package directions.

While the chicken cooks, prepare the sauce: Combine butter, hot sauce, brown sugar, and water in a medium saucepan. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.

Once the chicken is cooked and cooled, cut into bite-sized pieces.

Divide lettuce, tomatoes, cheese, croutons, and cranberries evenly among 4 dinner plates.

Toss chicken with sauce and divide amongst the four salads.

Drizzle with Ranch Dressing and serve immediately.