Fingers Salad

In this Sticky Fingers Salad, fried chicken fingers are covered with hot and sweet sticky fingers sauce and Romaine and tomato salad. That’s tasty and it’s so cold!

Ingredients

•  12 breaded, frozen chicken strips
• 2 tablespoons butter
• 1/2 cup hot sauce, (use Frank’s RedHot® Sauce, if possible)
• 1 cup brown sugar
• 1/4 cup water
• 8 cups of chopped Romaine lettuce
• 1 cup grape tomatoes, halved
• 1 cup shredded Cheddar cheese
• 1 cup croutons

They will also be half cup of dried sweetened cranberries.

As much as one half cup of ranch dressing

Directions

First, arrange the oven, or other baking pan at 400 degrees Fahrenheit or 200 degrees Celsius. Lay chicken strips on baking sheet. Sticky Fingers Salad

Fry the chicken in the heated oven until crispy, it should take approximately 20 minutes. Or prepare chicken strips by grilling or boiling it with the help of concentrated poultry seasoning as per the direction in the packets for marinade preparation or boiling.

Bake chicken strips as per its instructions but let it turn crispy. Slice chicken into portions suitable for mouthfuls.

Meanwhile, prepare sauce. Mix 1 cup of butter, 1/4 cup of hot sauce, 1 cup of brown sugar and 1/4 cup of water in medium sauce pan. Heat the mixture over medium-high heat and stir occasionally until the mixture boils. Lower heat and continue cooking while stirring, until the sauce becomes slightly thicker, at about 5 minutes.

Spoon the lettuce, tomatoes, cheese, croutons and cranberries in four different dinner plates each. Coat chicken with sauce and distribution chicken on the four salads. Lastly, you drizzle it with ranch dressing and serve Sticky Fingers Salad immediately.