Who doesn’t love a yummy salad? I am always up for trying a new salad, especially when it has chicken in it. This salad is a take on the sticky finger salad from Wingers. Just add some popcorn for the appetizer and a slice of asphalt pie, and you have a complete and delicious meal!
4 chicken breasts, cut into strips
1/2 cup sour cream
1 cup bread crumbs
2 heads romaine lettuce, chopped
cheddar cheese, grated
2 1/2 cups brown sugar
1/3 cup Frank’s Hot Sauce
1/2 cup apple cider vinegar
Heat oven to 400 degrees. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 to 30 minutes until the chicken is cooked and crispy. While the chicken is baking, prepare salad and make the dressing. To make the dressing, combine the 2 1/2 cups brown sugar, 1/3 cup Franks Hot Sauce, and 1/2 cup apple cider vinegar in a pot. Cook over medium heat, stirring constantly. Let boil for one minute, but no longer! If you boil too long it will turn hard. When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad…it adds a little more tang!