Fiery-Sweet Buzz: Spicy Honey Hot Chicken Salad Recipe

Chicken lovers flock to this mouthwatering spicy honey hot chicken salad recipe that delivers an explosion of flavors.

Drizzled with a tangy honey glaze, the spicy chicken creates a delightful harmony of sweet and heat.

Each bite promises a crispy, tender experience that dances across your taste buds.

Succulent chicken pieces are perfectly seasoned and grilled to golden perfection.

Fresh, crisp greens provide a cool contrast to the fiery protein, making every forkful incredibly satisfying.

The balance of spices and honey elevates this salad from ordinary to extraordinary.

You’ll want to bookmark this recipe and make it your new go-to meal for lunch or dinner.

Directions for Making Honey Hot Chicken Salad

• Crisp Up the Chicken

Preheat your oven to 400F. Mix panko breadcrumbs with smoky spices. Dunk chicken strips in egg wash, then roll in seasoned crumbs. Spread on a lined baking sheet and bake until golden and crunchy, about 18-20 minutes.

• Create Spicy Sweet Glaze

Melt butter in a small pan. Stir in honey, hot sauce, and zesty spices. Simmer until smooth and warm. Once chicken is done, toss strips in the fiery glaze until completely coated.

• Build Fresh Salad Base

Grab a big bowl and toss together crisp greens, juicy tomatoes, crunchy cucumber, sharp red onion, creamy avocado, and bright carrots. Splash with tangy ranch and fresh lemon juice.

• Plate and Devour

Crown the salad with those glistening honey-hot chicken strips. Sprinkle with crumbled cheese if you’re feeling indulgent. Serve right away and enjoy the flavor explosion!

Tips to Adjust Spice in Honey Hot Chicken Salad

• Use fresh panko breadcrumbs and toast them slightly before coating chicken for extra crispy texture that holds up in the salad.
• Cook chicken strips and prepare hot honey sauce in advance, storing separately in refrigerator for up to 3 days to streamline weeknight dinner preparation.
• Swap chicken for tofu or grilled portobello mushrooms to create a vegetarian version that maintains the spicy-sweet flavor profile and keeps the dish protein-rich.
• Replace panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers, ensuring those with gluten sensitivities can still enjoy this delicious salad.
• Adjust hot honey sauce heat by reducing cayenne pepper for mild preferences or adding extra hot sauce for those who love intense spiciness, making the recipe adaptable to individual taste preferences.

Ways to Present Honey Hot Chicken Salad Creatively

• Picnic Perfect Plating: Arrange the salad on a large wooden board with colorful ingredients scattered artfully, creating an Instagram-worthy presentation that makes everyone want to dig in.
• Spicy Cool Contrast: Serve with a side of chilled cucumber yogurt dip or ranch to balance the hot honey chicken's fiery kick, providing a refreshing counterpoint to the spicy flavors.
• Pairing Paradise: Complement the dish with a crisp white wine like Sauvignon Blanc or a light beer that cuts through the richness of the hot honey chicken and enhances the salad's fresh elements.
• Leftover Love: Transform any remaining hot honey chicken into a wrap or sandwich the next day, using the same mixed greens and adding extra ranch for a quick and delicious lunch option.

How to Handle Honey Hot Chicken Salad After Serving

• Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep sauce separate to maintain crispiness and prevent sogginess.
• Prepare salad components separately and combine just before serving. Store greens, chopped vegetables, and dressing in separate sealed containers to keep ingredients crisp and prevent wilting.
• Keep hot honey sauce in a sealed glass jar in the refrigerator for up to a week. Gently reheat before using to restore smooth consistency.
• Warm chicken in the oven at 350F for 8-10 minutes to restore crispiness. Avoid microwave to prevent soft, rubbery texture. Add fresh sauce after reheating for maximum flavor punch.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 300 kcal

Servings: 4

Honey Hot Chicken Salad Ingredient Essentials

• Panko Breadcrumbs: Creates an irresistibly crispy exterior that adds delightful crunch to the chicken.
• Smoked Paprika: Brings a deep, smoky warmth that elevates the overall flavor profile.
• Garlic Powder: Infuses a savory depth and aromatic punch to the coating.
• Onion Powder: Adds a subtle, sweet undertone that complements the chicken.
• Salt, Pepper: Essential seasonings that enhance and balance the overall taste.

• Egg: Acts as a perfect sticky glue to help breadcrumbs adhere to chicken.
• Milk: Helps create a smooth, light coating that keeps chicken tender and moist.

• Honey: Provides a natural sweetness that balances the spicy elements.
• Hot Sauce: Delivers a vibrant, fiery kick that makes the dish exciting.
• Cayenne Pepper: Intensifies the heat and adds a complex spicy dimension.
• Butter: Creates a silky, rich texture that helps sauce cling to chicken.

• Mixed Greens: Offers a fresh, crisp foundation for the dish.
• Cherry Tomatoes: Adds bright, juicy bursts of flavor.
• Cucumber: Brings a cool, refreshing crunch.
• Red Onion: Provides a sharp, tangy bite.
• Avocado: Contributes creamy richness and healthy fats.
• Shredded Carrots: Introduces a sweet, earthy element.

• Ranch Dressing: Creates.

Tools You’ll Need for Honey Hot Chicken Salad

• Baking Sheet: Essential for roasting chicken evenly and creating crispy texture.
• Parchment Paper: Prevents chicken from sticking and makes cleanup easy.
• Large Mixing Bowls: Two needed for coating chicken in egg and breadcrumb mixtures.
• Whisk: Perfect for blending egg and milk together smoothly.
• Small Saucepan: Ideal for preparing hot honey sauce over low heat.
• Measuring Spoons: Helps accurately measure spices and seasonings.
• Large Salad Bowl: Necessary for mixing and tossing salad ingredients.
• Cutting Board: Used for chopping vegetables like cucumber and red onion.
• Sharp Knife: Required for slicing vegetables and preparing salad ingredients.

Spicy Honey Hot Chicken Salad Recipe

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4.6 from 13 reviews

• Total Time: 35 minutes
• Yield: 5 1x

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Description

Southern comfort meets zesty excitement in this honey hot chicken salad, blending crispy seasoned chicken with fresh greens and a tantalizing honey-sriracha drizzle. Crisp textures and bold flavors promise a delightful meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) boneless, skinless chicken breasts, cut into strips
• 1 large egg, beaten
• 2 tbsps milk
• 2 cups panko breadcrumbs
• ⅓ cup honey
• 2 tbsps hot sauce (such as sriracha or Franks RedHot)
• 1 tbsp butter
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp cayenne pepper (adjust to taste)
• ¼ tsp black pepper
• 6 cups mixed greens (romaine, spinach, or arugula)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, sliced
• ¼ red onion, thinly sliced
• 1 avocado, diced
• ½ cup shredded carrots
• ¼ cup crumbled feta or blue cheese (optional)
• ⅓ cup ranch dressing (store-bought or homemade)
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh cilantro (optional)

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Instructions

1. Oven Preparation and Chicken Coating: Preheat oven to 400F (200C) and line a baking sheet with parchment paper. Create a seasoned panko mixture with smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk egg and milk together in a separate container. Dredge chicken strips through egg mixture, then generously coat with seasoned breadcrumbs, ensuring complete coverage.
2. Baking and Honey Glaze: Arrange coated chicken on prepared baking sheet and roast for 18-20 minutes, rotating midway to ensure even golden crispiness. Simultaneously, craft hot honey sauce by gently warming honey, hot sauce, cayenne pepper, garlic powder, and butter in a saucepan until smoothly integrated. Immediately toss freshly baked chicken in the spicy-sweet glaze for maximum flavor absorption.
3. Salad Construction and Finishing: Combine mixed greens with cherry tomatoes, cucumber, red onion, avocado, and shredded carrots. Dress the salad with ranch and a splash of lemon juice, gently tossing to distribute flavors. Artfully place glazed hot honey chicken atop the salad and garnish with crumbled feta or blue cheese for an additional flavor dimension. Serve promptly to maintain optimal temperature and texture.

Notes

• Press panko mixture firmly onto chicken to ensure a crispy, even layer that adheres well during baking.
• Use a meat thermometer to check chicken reaches 165°F (74°C) internally for food safety without overcooking.
• Adjust hot honey sauce heat level by increasing or decreasing cayenne pepper for personal spice tolerance.
• Prepare chicken and salad components separately, storing them chilled, and combine just before serving to maintain crisp texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 350
• Sugar: 12g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg