Sticky Chicken Crunch Salad Recipe with Sweet Heat and Texture - Beard and Bonnet

Ingredients

• 8 ounces (226 grams) frozen breaded chicken tenders or nuggets (4 to 8 tenders or 8 to 12 nuggets)
• 2 ounces (57 grams) sharp or medium cheddar cheese, finely diced
• ½ medium iceberg lettuce head or 1 medium romaine lettuce heart, sliced into ¼-inch strips
• ½ cup cherry or grape tomatoes, halved
• ½ small red onion, thinly sliced
• 1 medium carrot, peeled into ribbons
• 1 ½ cups barbecue kettle-style potato chips, crushed
• 2 sprigs fresh dill, fronds picked (optional)
• ½ cup packed light or dark brown sugar
• ¼ cup Frank’s RedHot Original or Crystal hot sauce
• 2 tablespoons water
• 1 tablespoon unsalted butter
• ⅓ cup plain Greek yogurt
• 2 tablespoons mayonnaise (optional)
• 1 tablespoon ranch seasoning powder or ranch spice mix
• Kosher salt
• Freshly ground black pepper