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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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