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Honey Hot Chicken Salad

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Description

This salad features crispy, oven-baked chicken tossed in a honey-hot sauce, served over fresh greens, avocado, tomatoes, and cucumbers, with a creamy ranch dressing. It’s the perfect mix of heat, sweetness, and crunch!

Ingredients

Units Scale

For the Crispy Chicken:

  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 2 cups panko breadcrumbs
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 2 tablespoons milk

For the Hot Honey Sauce:

  • 1/3 cup honey
  • 2 tablespoons hot sauce (such as sriracha or Frank’s RedHot)
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter

For the Salad:

  • 6 cups mixed greens (romaine, spinach, or arugula)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1 avocado, diced
  • 1/2 cup shredded carrots
  • 1/4 cup crumbled feta or blue cheese (optional)

For the Dressing:

  • 1/3 cup ranch dressing (store-bought or homemade)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh cilantro (optional)

Instructions

  1. Prepare the Chicken:

    • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • In a bowl, mix panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and pepper.
    • In another bowl, whisk together the beaten egg and milk.
    • Dip each chicken strip into the egg mixture, then coat in the breadcrumb mixture.
    • Place on the baking sheet and bake for 18-20 minutes, flipping halfway, until crispy and golden brown.

  2. Make the Hot Honey Sauce:

    • In a small saucepan over low heat, combine honey, hot sauce, cayenne pepper, garlic powder, and butter. Stir until smooth and warmed through.
    • Once the chicken is done, toss it in the hot honey sauce until fully coated.

  3. Assemble the Salad:

    • In a large bowl, toss mixed greens with cherry tomatoes, cucumber, red onion, avocado, and shredded carrots.
    • Drizzle with ranch dressing and lemon juice. Toss gently to coat.

  4. Serve:

    • Top the salad with hot honey chicken. Sprinkle with crumbled feta or blue cheese, if using.
    • Serve immediately and enjoy!

Notes

  • Adjust the spice level by adding more or less cayenne.
  • Swap ranch dressing for blue cheese dressing for a different flavor.
  • For extra crunch, add toasted pecans or sunflower seeds.

 

Find it online: https://recipe.ukfinda.com/honey-hot-chicken-salad.htm