Description
A flavorful and spicy Honey Hot Chicken Salad featuring tender grilled chicken breasts coated in a honey and hot sauce glaze, served over a fresh bed of mixed greens, cherry tomatoes, cucumbers, red onions, and topped with crumbled blue cheese and crunchy pecans. This salad is perfect for a satisfying and balanced meal with a delightful sweet and spicy kick.
Ingredients
Scale
Chicken
- 1 pound chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Honey Hot Sauce
- 1/4 cup honey
- 2 tablespoons hot sauce
Salad
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled blue cheese
- 1/4 cup chopped pecans
Instructions
- Preheat oven or grill pan: Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat to prepare for cooking the chicken.
- Season the chicken: Evenly sprinkle paprika, garlic powder, onion powder, salt, and black pepper on both sides of the chicken breasts to enhance flavor.
- Heat oil in skillet or prepare grill pan: Warm the olive oil in a large skillet over medium-high heat or get your grill pan hot and ready.
- Cook the chicken: Place the seasoned chicken breasts into the heated skillet or grill pan, cooking for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully done.
- Rest the chicken: Remove the cooked chicken from heat and allow it to rest for a few minutes, keeping the juices locked in.
- Make honey hot sauce: Whisk together the honey and hot sauce in a small bowl until completely combined, creating the spicy-sweet glaze.
- Slice the chicken: Cut the rested chicken into thin strips or bite-sized pieces for easy salad assembly.
- Prepare the salad base: In a large salad bowl, add mixed salad greens along with halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- Toss with dressing: Drizzle the honey-hot sauce mixture over the salad ingredients and gently toss to evenly coat the vegetables with the dressing.
- Add chicken and toppings: Layer the sliced chicken on top of the dressed salad, then sprinkle crumbled blue cheese and chopped pecans over everything for flavor and crunch.
- Final toss and serve: Give the entire salad a gentle final toss to combine all elements and serve immediately while fresh and vibrant.
Notes
- You can adjust the hot sauce quantity based on your preferred spice level.
- For a lower-fat option, omit the blue cheese or substitute with a lower-fat cheese.
- Make sure to let the chicken rest after cooking to maintain juiciness.
- To add extra crunch, toast the pecans lightly before adding them to the salad.
- This salad can be prepared ahead by cooking and slicing the chicken in advance and storing dressing separately to toss just before serving.
