Honey Hot Chicken Salad
Description
This Honey Hot Chicken Salad is the perfect fusion of sweet, spicy, and savory flavors. Crispy chicken coated in a honey hot sauce sits atop a fresh bed of greens, complemented with creamy avocado, crunchy veggies, and a tangy ranch drizzle. It’s hearty enough for dinner and flavorful enough to crave again and again!
Ingredients (Serves 4)
For the Chicken:
2 boneless, skinless chicken breasts, cut into strips
1 cup olive oil (for marinating)
1 cup all-purpose flour
1/2 cup cornmeal (optional, for extra crunch)
1 tsp paprika
1/2 tsp garlic powder
Salt & pepper to taste
Vegetable oil (for frying)
Honey Hot Sauce:
1/2 cup honey
2–3 tbsp hot sauce (Frank’s RedHot or similar)
1 tbsp melted olive oil
1 tsp apple cider vinegar
Pinch of cayenne pepper (optional for extra heat)
Salad Base:
6 cups mixed greens (romaine, arugula, spinach)
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 red onion, thinly sliced
1/2 cup shredded carrots
Optional: crumbled feta or blue cheese
Dressing (optional):
Ranch or blue cheese dressing
Instructions
1. Marinate Chicken (15 minutes):
Place chicken strips in a bowl with buttermilk, cover, and let sit in the fridge for at least 15 minutes (up to 2 hours for best flavor).
2. Prepare Coating:
In a separate bowl, mix flour, cornmeal, paprika, garlic powder, salt, and pepper.
3. Coat & Fry Chicken (20 minutes):
Remove chicken from marinade, let excess drip off, and dredge in the flour mixture.
Heat oil in a skillet (350°F/175°C), fry chicken strips 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels.
4. Make Honey Hot Sauce (5 minutes):
In a small saucepan over low heat, mix honey, hot sauce, melted butter, vinegar, and cayenne. Stir until smooth and warmed. Toss the fried chicken in the sauce.
5. Assemble the Salad (5 minutes):
In large bowls, layer greens, tomatoes, onion, avocado, carrots, and cheese if using. Top with honey hot chicken. Drizzle with dressing or extra honey hot sauce.
Total Time:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Nutritional Info (Per Serving):
(Approximate)
Calories: 580
Protein: 32g
Carbohydrates: 48g
Fat: 30g
Fiber: 5g
Sugar: 22g
Sodium: 780mg
Q&A Section
Q: Can I bake the chicken instead of frying?
A: Yes! Bake at 400°F (200°C) for 20–25 minutes or air-fry at 375°F for 15–18 minutes. Spray lightly with oil for crispiness.
Q: How spicy is the honey hot sauce?
A: Medium. Adjust the heat by reducing or increasing the hot sauce and cayenne to taste.
Q: Can I make it ahead of time?
A: You can prep the chicken and salad components ahead but assemble just before serving to keep it fresh and crispy.
Q: What dressings go well with it?
A: Ranch, blue cheese, or a creamy honey mustard are great complements.
Q: Is it gluten-free?
A: Not as written. To make it gluten-free, use GF flour and skip the cornmeal
or use GF breadcrumbs.