Description
This crispy hot honey chicken salad is what happens when your boring lunch gets a spicy-sweet makeover. Trust us, your taste buds will thank you later.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- 3 tablespoons vegetable oil for frying
- ⅓ cup honey
- 2 tablespoons hot sauce
- ¼ teaspoon crushed red pepper flakes
- 8 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- ½ red onion, thinly sliced
- ⅓ cup crumbled feta cheese
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat chicken strips dry with paper towels. Set up breading station: mix flour with salt, pepper, garlic powder, and paprika in one dish; beaten eggs in another; and panko breadcrumbs in a third.
- Dredge each chicken strip in flour mixture, then egg, then coat with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side until golden and internal temperature reaches 165°F.
- Transfer cooked chicken to paper towels to drain, then to a wire rack to maintain crispiness.
- Combine honey, hot sauce, and red pepper flakes in a small saucepan. Warm over low heat for about 2 minutes until well combined.
- In a large bowl, whisk together olive oil, apple cider vinegar, salt, and pepper. Add mixed greens, tomatoes, cucumber, and red onion, tossing to coat.
- Divide dressed salad among four plates. Slice chicken into bite-sized pieces and arrange on top of salads.
- Drizzle each salad generously with hot honey and sprinkle with feta cheese.
- Serve immediately while the chicken is still warm and crispy.