Sticky Fingers Salad || Gracefult Kitchen

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Sticky Fingers Salad

Chicken

For this sticky fingers salad, crispy chicken strips are tossed in a hot and sweet sticky sauce, then added to a Romaine and tomato salad. It's delicious and so refreshing.

Ingredients

12 frozen breaded chicken strips
2 tablespoons butter
1/2 cup hot sauce, (such as Frank's RedHot® 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
1/2 cup ranch dressing, or as needed

Description

Preheat the oven to 400 degrees F (200 degrees C). Place chicken strips on a baking sheet.
Bake chicken in the preheated oven until crispy, about 20 minutes. Alternatively, cook chicken strips according to package directions.
Prepare chicken strips according to package directions, cooking until crispy. Cut chicken into bite-sized pieces.
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.
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.