Southwest Chicken Salad

It was really just a made-up thing, so I couldn't really tell you proportions, but here's the "recipe" anyway and you can figure out how you like it best.

Salad

• Cook breaded chicken strips in the oven as directed on the bag. (Kroger brand "Crispy chicken breast strips: fritter style" are better than Tyson brand). Cut into bite-sized pieces.
  
• Chop Romaine lettuce (or whatever kind you prefer, although iceberg would probably not be a good choice) and place in a bowl.
• Drain (and I rinsed, but I don't know if that made it better or worse) black beans. I also heated them up afterward. (You know, now that I think of it, it would have worked better to heat the beans with all the juice from the can, then just scoop out the beans when adding them to the salad. That's probably what you should do...). Add beans to lettuce.
  
• Heat up corn.
• Add the chicken, corn, and beans at the end just before serving.

Winger's-like Sauce

• Heat up 1 part Frank's Red Hot Sauce
• Add 3 parts golden or dark brown sugar
• Stir until sugar is dissolved

A few extra notes:

This sauce is amazing, albeit on the spicy side (more so than the real Winger's sauce). However, a few cautions about the sauce:

• Do not sniff it directly, as it will burn your nose. (It won't damage you, but it sure is strong and stings a bit.)
• DO NOT use any white cooking materials (spoons, bowls, etc.) when preparing or storing this sauce, unless you've always wished those white cooking materials were orange.
  

I would HIGHLY recommend using this sauce on the crispy chicken strips by themselves (without cutting them into bite-sized pieces). The best way to coat them in the sauce is to put the cooked chicken in a bowl with a lid, pour the sauce (warm) liberally over the chicken, cover, and shake. Looks beautiful at the end! Have some Kleenex ready, because your nose will run.

Ranch seemed to work pretty well for those with more sensitive taste buds. Ranch mixed with the sauce was even better.

And I'm done.