Sticky Fingers Salad
Ingredient
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12 frozen breaded chicken strips
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2 tablespoons butter
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1/2 cup hot sauce, (such as Frank's RedHot® Sauce)
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1 cup brown sugar
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1/4 cup water
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8 cups chopped Romaine lettuce
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1 cup grape tomatoes, halved
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1 cup shredded Cheddar cheese
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1 cup croutons
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1/2 cup dried sweetened cranberries
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1/2 cup ranch dressing, or as needed
Direction
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Preheat the oven to 400 degrees F (200 degrees C). Place chicken strips on a baking sheet.
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Bake chicken in the preheated oven until crispy, about 20 minutes. Alternatively, cook chicken strips according to package directions.
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Prepare chicken strips according to package directions, cooking until crispy. Cut chicken into bite-sized pieces.
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Meanwhile, prepare 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.
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Divide lettuce, tomatoes, cheese, croutons and cranberries evenly among 4 dinner plates. Toss chicken with sauce and divide chicken among the four salads. Drizzle with ranch dressing and serve immediately.
