Description
The Sticky Chicken Crunch Salad combines the irresistible flavors of spicy Buffalo-glazed chicken with the crisp, fresh crunch of iceberg lettuce, juicy tomatoes, and sweet onions. This delightful dish is crowned with the unique texture of barbecue kettle chips and sharp cheddar, creating a salad that’s not only visually appealing but also packed with diverse tastes and textures.
Ingredients
For the Chicken and Buffalo Glaze:
8 ounces frozen breaded chicken tenders or nuggets (4 to 8 tenders or 8 to 12 nuggets)
1/2 cup packed light or dark brown sugar
1/4 cup Frank’s RedHot Original or Crystal hot sauce
2 tablespoons water
1 tablespoon unsalted butter
For the Salad:
1/3 cup plain Greek yogurt
2 tablespoons mayonnaise (optional)
1 tablespoon ranch seasoning powder or ranch spice mix
Kosher salt
Freshly ground black pepper
1/2 medium iceberg lettuce head or 1 medium romaine lettuce heart, sliced into 1/4-inch strips
1/2 cup cherry or grape tomatoes, halved
1/2 small red onion, thinly sliced
1 medium carrot, peeled into ribbons
2 ounces sharp or medium cheddar cheese, finely diced
1 1/2 cups barbecue kettle-style potato chips, crushed
2 sprigs fresh dill, fronds picked (optional)
Instructions
Cook the chicken tenders or nuggets according to package directions.
For the Buffalo glaze: Combine brown sugar, hot sauce, water, and butter in a small saucepan. Cook over medium heat, stirring until the sugar is dissolved and the mixture is bubbling, about 2 minutes. Transfer to a bowl.
For the salad dressing: Mix Greek yogurt, mayonnaise, and ranch seasoning in a bowl. Adjust consistency with water as needed. Season with salt and pepper.
Toss the lettuce with half of the dressing in a large bowl. Add carrots, red onions, and tomatoes.
Coat cooked chicken in the Buffalo glaze, then cut into bite-size pieces. Add to the salad.
Top the salad with diced cheese, crushed chips, and dill fronds if using. Drizzle with remaining dressing.