Description
Sticky Chicken Fingers Salad is a delicious and satisfying main course featuring crispy baked chicken tenders coated in a sweet and savory honey soy sauce, served atop a fresh and colorful bed of romaine lettuce, shredded carrots, cucumbers, cherry tomatoes, and green onions. Finished with a sprinkle of cheddar cheese and a drizzle of ranch dressing, this salad combines comforting flavors and textures perfect for a hearty meal.
Ingredients
Scale
Chicken and Coating
- 1 pound chicken tenders
- 1/2 cup all purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
Sticky Sauce
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
Salad
- 6 cups chopped romaine lettuce
- 1 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced green onions
- 1/4 cup shredded cheddar cheese
- 1/4 cup ranch dressing
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 400°F and line a baking sheet with parchment paper. Season the chicken tenders evenly with salt, black pepper, and garlic powder to enhance their flavor.
- Coat the Chicken: Dredge each chicken tender in all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs to create a crispy exterior when baked.
- Bake the Chicken: Arrange the coated chicken tenders on the prepared baking sheet and drizzle lightly with olive oil. Bake in the preheated oven for 18 to 20 minutes until the chicken is golden brown and cooked through.
- Prepare the Sticky Sauce: While the chicken bakes, combine honey, soy sauce, ketchup, brown sugar, and minced garlic in a small saucepan. Simmer over medium heat for 3 to 4 minutes until slightly thickened, stirring occasionally to meld the flavors.
- Toss Chicken in Sauce: Remove the cooked chicken tenders from the oven and immediately toss them in the warm sticky sauce until each piece is fully coated.
- Assemble the Salad: In a large bowl, mix together the chopped romaine lettuce, shredded carrots, sliced cucumbers, halved cherry tomatoes, and sliced green onions to create a fresh base.
- Serve: Divide the salad among serving bowls, top each with the sticky chicken fingers, sprinkle with shredded cheddar cheese, and drizzle ranch dressing over the top for a rich, creamy finish. Serve immediately for best texture and flavor.
Notes
- You can air fry the chicken tenders at 380°F for about 12 to 14 minutes for a crispier texture instead of baking.
- For extra flavor and texture, add sliced avocado or crispy bacon bits to the salad.
