Sticky Chicken Salad

Step 1

Cook 8 ounces frozen chicken tenders or nuggets according to package directions. Meanwhile, prepare the Buffalo sauce, salad components, and dressing.

Step 2

Place 1/2 cup packed brown sugar, 1/4 cup Frank’s RedHot Original or Crystal hot sauce, 2 tablespoons water, and 1 tablespoon unsalted butter in a small saucepan. Cook over medium heat, stirring frequently, until bubbling and the sugar is dissolved, about 2 minutes. Transfer to a medium bowl.

Step 3

Place 1/3 cup Greek yogurt, 2 tablespoons mayonnaise if using, and 1 tablespoon ranch seasoning powder in a small bowl and stir to combine. Stir in water 1 tablespoon at a time as needed until the dressing reaches a pourable consistency. Taste and season with kosher salt and black pepper as needed.

Step 4

Core and cut 1/2 medium iceberg lettuce head or 1 medium romaine heart crosswise into 1/4-inch-thick strips (about 4 cups). Halve 1/2 cup cherry or grape tomatoes. Thinly slice 1/2 small red onion (about 1/4 cup). Peel 1 medium carrot, then shave into ribbons using a vegetable peeler (about 1 cup); if the ribbons are long, cut in half crosswise.

Step 5

Finely dice 2 ounces sharp or medium cheddar cheese (about 1/2 cup). Place 1 1/2 cups barbecue kettle-style chips in a resealable plastic bag, then crush into bite-size pieces with your hands or a rolling pin.

Step 6

When the chicken tenders or nuggets are ready, add to the Buffalo sauce and toss to coat. Transfer to a clean cutting board and cut into bite-size pieces. (Alternatively, use kitchen shears to cut the chicken directly in the bowl.)

Step 7

Place the lettuce and half of the dressing in a large, preferably wide, serving bowl and toss to coat. Top with the carrots, red onions, and tomatoes. Drizzle with more dressing as desired. Top with the chicken, cheese, and chips. Pick the fronds from 2 fresh dill sprigs and scatter over the salad if desired.