A few weeks ago, Barhyte Specialty Foods sent me a case of their sauces and condiments to try out it recipes. They have so many yummy flavor combinations in their sauces that I can't wait to try them all. I chose to use the Hot Wing Sauce first, and I was really pleased with the results. The chicken was pretty spicy, but I thought the coolness of the salad balanced it out. My 6 year old even ate it, but he did drink plenty of milk with it! If you don't like things on the spicy side, you might want to try using half ranch dressing in the dipping sauce.
I added some of the hot wing sauce to the dressing to, and thought it was a nice change. Added a bit of kick to the ranch dressing, but wasn't overpowering. Feel free to add whatever salad toppings your family likes. Or you could just serve the chicken alone with a salad on the side. That's how my boys ate it.
4 chicken breasts, cut in strips
3/4 cup Saucy Mama hot wing sauce (for less spice, use half ranch dressing)
3/4 cup Panko crumbs
3/4 cup dry bread crumbs
1/2 cup ranch dressing
1-2 Tbsp Saucy Mama hot wing sauce
1 small head leafy green lettuce, chopped
1/2 bag fresh spinach
2 stalks celery, sliced
2 carrots, peeled and thinly sliced
1 cucumber, halved and sliced
Line a large cookie sheet with foil; spray with non-stick spray. Pour hot wing sauce into a shallow container. Combine Panko and bread crumbs in another shallow container. Dip chicken strips in hot wing sauce, then in crumbs. Place on cookie sheet. Bake at 350° for about 18-20 minutes or till chicken is done and juice runs clear.
Combine dressing ingredients in a small bowl and place in the refrigerator till serving. Combine all salad ingredients except Craisins in a large bowl.
To serve: Place salad on plate and top with craisins. Arrange chicken on top and drizzle with dressing.