Sticky Fingers Salad

Ingredients

• 12 breadeds chicken strips
• 2 tablespoons butter
• 0.5 cups Frank's RedHot® Sauce)
• 1 cup brown sugar
• 0.25 cups water
• 8 cups Romaine lettuce
• 1 cup grape tomatoes
• 1 cup shredded Cheddar cheese
• 1 cup croutons
• 0.5 cups cranberries
• 0.5 cups ranch dressing , or as needed

Instructions

1. 1

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

2. 2

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

3. 3

   Prepare chicken strips according to package directions, cooking until crispy. Cut chicken into bite-sized pieces.

4. 4

   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.

5. 5

   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.