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
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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.
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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.
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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.
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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.