Tuesday, April 7, 2015

sticky chicken fingers salad... 30 minutes

the goods:

1/3 cup Frank's original hot sauce
1 cup brown sugar
1/4 cup water
8 frozen breaded chicken fingers, cooked according to package instructions
2 romaine lettuce hearts, chopped
3/4 cup dried cranberries
1/2 cup shredded carrots
1/2 cup shredded cheddar cheese
homemade ranch dressing, for serving

Bake frozen chicken fingers according to package instructions.
In a medium saucepan, over medium heat, combine the hot sauce, brown sugar, and water. Cook, stirring, until the sugar dissolves and mixture begins to boil. Remove from heat and let stand a couple of minutes to thicken slightly. Place the cooked, breaded chicken fingers in a bowl and pour sauce over them. Turn the chicken fingers with tongs to get completely coated with sauce. Cut chicken fingers into bite-sized pieces. On individual plates or in bowls, layer lettuce, cranberries, carrots, and cheese. Top with chicken fingers and drizzle with ranch dressing.

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