Main
Sticky Finger Chicken Salad
30 minServes 4Nutri-Score C€€
C
30 min
30 minSticky Finger Chicken Salad
what you need
Ingredients
breaded chicken tenders (store-bought, air fryer ready)Meat600 g
mayonnaisePantry240 ml
milkDairy200 ml- ranch dressing mix (about 3 tablespoons)Pantry30 g
- brown sugar (packed)Pantry300 g
- Frank's hot saucePantry80 ml
romaine hearts (chopped)Produce3 pieces
Colby Jack cheese (shredded)Dairy150 g
per serving
Nutrition
728kcal
- Carbs
- 85 g
- Proteins
- 24 g
- Fat
- 33 g
what you’ll use
Tools
Air fryer
Saucepan
Mixing bowl
Whisk
step by step
Method
- Step 1
Air fry the chicken
- Place the breaded chicken tenders in the air fryer basket in a single layer.
- Cook until golden and cooked through, following the package instructions.
- Step 2
Make the homemade ranch
- Whisk the mayonnaise, milk and ranch dressing mix in a bowl until smooth.
- Use slightly less milk and a little more mayonnaise so the ranch stays thick and not watery.
- If it is too thin, add more mayonnaise or chill it in the fridge to thicken.
- Step 3
Simmer the sticky sauce
- Combine the brown sugar and hot sauce in a saucepan.
- Bring to a boil over high heat, stirring, then remove from the heat.
- Step 4
Coat the chicken
- Chop the cooked chicken into bite-sized pieces.
- Add the chicken to the warm sauce and toss so it soaks up all the sauce.
- Step 5
Assemble the salad
- Chop the romaine hearts and place them in a large bowl.
- Top with the shredded Colby Jack cheese and the sticky chicken.
- Drizzle with the homemade ranch and toss; the dressing turns the sauce a creamy brown when it is right.