Sunday, March 14, 2010

Winger's Sticky Finger Salad

Winger's was Jake's favorite restaurant in Utah so I knew I had to make this when I saw it!  I doubled the recipe but only used half the hot sauce because I am really sensitive.  Surprisingly, I thought it wasn't spicy enough and I think I lost some of the flavor in doing so.  If you make this--don't be scared!  Put all the hot sauce in!

Winger's Sticky Finger Salad 
from the Or So She Says blog

4 chicken breasts, cut into strips
1/2 cup sour cream
1 cup bread crumbs
2 heads romaine lettuce, chopped
2 tomatoes
cheddar cheese, grated
ranch dressing
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 adds a little more tang! Enjoy


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