Description
Sticky, spicy, and oh-so-satisfying! This Honey Hot Chicken Salad brings the heat to your healthy eating game with crispy chicken that’s both sweet and fiery.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) black pepper
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (3g) paprika
- ⅓ cup (110g) honey
- 3 tablespoons (45ml) hot sauce
- 2 tablespoons (30ml) butter, melted
- 1 tablespoon (15ml) apple cider vinegar
- ¼ teaspoon (1g) cayenne pepper
- 8 cups (240g) mixed greens or romaine lettuce, chopped
- 1 cup (150g) cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- 1 avocado, diced
- ½ cup (60g) crumbled blue cheese or feta
- ¼ cup (30g) sliced almonds or chopped pecans (optional)
Instructions
- Pat chicken pieces dry and toss with olive oil, salt, pepper, garlic powder, and paprika in a medium bowl. Let rest 5-10 minutes.
- Whisk together honey, hot sauce, melted butter, apple cider vinegar, and cayenne pepper in a small bowl. Set aside ¼ cup for dressing.
- Heat a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook for 4-5 minutes.
- Flip chicken pieces and cook another 3-4 minutes until golden and internal temperature reaches 165°F (74°C).
- Reduce heat to medium-low and pour honey hot sauce (except reserved portion) over chicken. Stir for 1-2 minutes until sauce thickens and coats chicken evenly.
- In a large salad bowl, combine mixed greens, tomatoes, cucumber, red onion, and avocado.
- Top salad with glazed chicken, sprinkle with cheese and nuts if using.
- Drizzle with reserved honey hot sauce and serve immediately.