Winger's Sticky Chicken Salad Remake

It's no secret that especially when prego I don't love to cook. As Josh says, "It tastes better when someone else makes it!" I came acrossed this recipe remake here.

I knew I had to try this since Wingers one of our favorites to get take out from.

Honestly, it's pretty close. Enjoy!

Sticky Chicken Salad

2 chicken breasts, breaded and baked until cooked through (I just dredge the chicken breasts or tenders in flour, egg, and breadcrumbs. I then bake or fry them until they are golden brown. In a pinch for dinner? Use pre-breaded chicken for a quick and easy meal!)

2-3 tomatoes, dicedCroutons (can make homemade croutons)

½ c. cheddar cheese, shredded

red onion, sliced thinly

Ranch dressing

Sticky Sauce

2 ½ c. brown sugar

1/3 c. Franks Hot Sauce (you can buy this for inexpensive in a large, bulk size at Walmart--believe me, you will go through it!)

3 T. corn syrup

½ c. apple cider vinegar

Combine all dressing ingredients in sauce pan. Stirring constantly on medium high heat, boil for one to one and a half minutes. If you cook longer than that, the sauce will turn hard like candy.

This dressing can be used on salads, wings, chicken, etc. This dressing will stay good in your fridge for weeks, so double the recipe if you like leftovers. Serve the salad with the ingredients mentioned above and then drizzle with ranch and then the Sticky Dressing. You could also mix the ranch and dressing to make the 'Creamy Amazing Sauce' like at Wingers.

Oriental Cabbage Salad

Recipe from: Beth Potter

I love making this salad for lunch, because if you are like me, lunch is a pain!  My kids usually eat PB & J's, or chicken nuggest and mac and cheese.  Not the most healthy selections for mommy!  Usually what ends up happening is I'll snack on the left over mac and cheese, or just skip lunch all together and wonder why I'm starving at dinner time! 

This salad makes enough that Kirk and I can have it for lunch for 3 days.  And the 2nd and 3rd day the salad tastes the best because it has had time to soak up all the flavor.  And today for lunch I didn't have any almonds so I threw in a bunch of sunflower seeds instead and it was just as yummy! Now onto the recipe:

Oriental Cabbage Salad

1 package Cole Slaw mix, cabbage and carrots only
1 bunch green onions
1 package slivered almonds, toasted
1/2 jar sesame seeds, toasted
1 package Top Ramen-chicken (save the seasoning packet for dressing)
1/2 cup oil
5-6 TBS cider vinegar
1 TBS sugar
1 seasoning packet from Top Ramen
Salt, pepper, and garlic to taste

Break noodles inot pieces.  Place sesame seeds and almonds in oven (broiler) in seperate pans and toast.  Mix Cole Slaw mix, onion, almonds, seeds, and noodles in a large bowl.  Stir remaining ingredients for salad dressing.  Pour dressing over salad and mix good. 

Variation:  Add cooked diced chicken breast to salad and serve in pita pocket bread for a yummy sandwich!

**I am usually able to find the almonds and sesame seeds already toasted at the grocery store.  I have burnt the almonds/seeds too many times now and ruined the recipe, so I just go the easy route of buying them already done!