Description
Spicy Honey Hot Chicken Salad delivers a mouthwatering Southern-inspired fusion of crispy chicken and fresh greens. Cool lettuce and zesty honey glaze create perfect harmony, promising delicious satisfaction with each refreshing bite you’ll savor.
Ingredients
Scale
Protein:
- 1 lb (454 grams) boneless, skinless chicken breasts, cut into strips
Breading and Seasoning:
- 2 cups panko breadcrumbs
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons milk
Honey Hot Sauce:
- ⅓ cup honey
- 2 tablespoons hot sauce (such as sriracha or Franks RedHot)
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon garlic powder
- 1 tablespoon butter
Salad Components:
- 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)
Dressing:
- ⅓ cup ranch dressing (store-bought or homemade)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Heat the oven to 400F (200C) and line a baking sheet with parchment paper for optimal chicken preparation.
- Create a crispy coating by mixing panko breadcrumbs with smoked paprika, garlic powder, onion powder, salt, and pepper in one mixing vessel.
- Whisk egg and milk together in a separate container to create a binding liquid for the chicken.
- Dredge each chicken strip through the egg mixture, ensuring complete coverage, then thoroughly coat with the seasoned breadcrumb mixture.
- Arrange coated chicken strips on the prepared baking sheet, maintaining space between pieces for even cooking.
- Bake the chicken for 18-20 minutes, turning midway to achieve a uniform golden-brown crispness throughout.
- While chicken bakes, craft the hot honey sauce by combining honey, hot sauce, cayenne pepper, garlic powder, and butter in a small saucepan.
- Gently warm the sauce over low heat, stirring continuously until ingredients meld smoothly.
- Once chicken is crisp and cooked, immediately toss strips in the prepared hot honey sauce, ensuring complete and even coating.
- Prepare the salad base by combining mixed greens with cherry tomatoes, cucumber, red onion, avocado, and shredded carrots in a large bowl.
- Dress the salad with ranch dressing and a splash of lemon juice, gently tossing to distribute flavors evenly.
- Arrange the hot honey-glazed chicken atop the dressed salad.
- Optional: Sprinkle crumbled feta or blue cheese for an additional flavor dimension.
- Serve immediately to maintain the chicken’s crisp texture and salad’s fresh composition.
Notes
- Adjust the spice level by modifying the amount of hot sauce and cayenne pepper to suit personal heat tolerance.
- Swap panko breadcrumbs with gluten-free alternatives like crushed cornflakes or almond meal for a celiac-friendly version.
- Marinate chicken in buttermilk for 30 minutes before breading to ensure extra tenderness and deeper flavor absorption.
- Replace ranch dressing with a lighter Greek yogurt-based dressing to reduce calories while maintaining creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 5 mg