I have a deep, passionate love for Winger’s Sticky Finger salad. Extra sticky fingers, extra ranch, please. I was super excited to get this recipe from my trusty grocery shopping expert at Deals to Meals…you’ll hear from her later. Even my beard man LOVES this, and usually salads are “only for girls”…so this is special. Very special.
What you need is 4 chicken breasts, sour cream, bread crumbs, 2 heads romaine lettuce, tomatoes, cheddar cheese, ranch dressing, 2 1/2 cups brown sugar, 1/3 cup Franks Hot Sauce, 1/2 cup apple cider vinegar, croutons and cheese if you want….oh, and craisins if we are being totally authentic (optional..but they are a MUST for me!)
Heat oven to 400 degrees. So, slice your chicken into strips. Dip them into the sour cream and then the breadcrumbs. Place on sprayed sheet pan. You can also fry these if you are feeling naughty. Bake for 20 to 30 minutes or so until they look crispy.
While the chicken is baking, chop the lettuce, and tomatoes. Then get the sticky sauce going by combining 2 1/2 cups brown sugar, 1/3 cup Franks Hot Sauce, and 1/2 cup apple cider vinegar into a pot. Stir constantly on medium high heat. Boil for just one minute. If you boil longer it might get hard! Reduce heat to low. When the chicken is done, dip the strips into the sauce…or pour it over. Reserve the extra sauce to use as additional dressing with the ranch.
To serve, chop up the strips on top of the salad. Load up with cheese, croutons, craisins, tomatoes, and ranch dressing. I love the Litehouse Homestyle Ranch…my favorite use to be Wild Coyote, but I switched. I’m a stickler about my ranch. If you want some extra tang, drizzle some more sticky finger sauce on top! Whoo! You’ll love it! This chicken would be great in wraps too!
Winger’s Sticky Finger Salad
4 chicken breasts, cut into strips
sour cream (about a cup)
bread crumbs (about 2 cups)
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
Directions: 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! Enjoy!