Here in the high desert of Utah (5700 ft.), the wind is howling and it is cold! I should be serving soup instead of a salad...
This is a copycat recipe for Winger's Sticky Finger Chicken Salad. Winger's is a chain restaurant in Utah, and maybe other states too. I found this recipe in the craft magazine, the Country Register. The author of the recipe has a website which you can link to here: If you buy already breaded and cooked chicken, it is a very fast meal. What makes this salad stand out, is the dressing on the chicken! This is a popular meal with my family; I am happy to share it with you!
Two to three chicken breasts (or about one pound Tyson chicken), breaded and baked until done. I buy the Tyson chicken patties already cooked and breaded chicken that you find in the meat department (much easier!)
Two to three tomatoes, diced
Lettuce (I use Romaine)
1/2 cup cheddar cheese, shredded or cubed
1/2 red onion, thinly sliced (or less if it is strong)
Mock Winger's Dressing:
2 1/2 cups brown sugar
1/3 cup Franks Hot Sauce -- I find this in Wal-Mart
3 Tablespoons corn syrup
1/2 cup apple cider vinegar
Combine all dressing ingredients in sauce pan. Stirring constantly on medium high heat, boil for one minute. If you cook mixture longer than one minute it will turn hard like candy.
Cut breaded, cooked chicken up in small pieces and place on jelly roll pan. At Winger's they cut the chicken in finger-sized portions; I like to cut them in smaller sized-pieces. Pour sauce over chicken and heat in a 350 degree oven until chicken is warm.
Chicken and Dressing Before Going into Oven
Put lettuce, tomatoes, cheese, onions, and croutons in large salad bowl. Put sticky finger chicken on top and mix. Serve with Ranch Dressing.
Note: Depending on the amount of stickiness you want and the amount of chicken you are using, you may want to halve the dressing.