Description

This Honey Hot Chicken Salad brings the perfect combo of crispy baked chicken, tossed in a sweet-and-spicy hot honey glaze, served over a fresh bed of greens with creamy avocado, tangy cheese, and crunchy veggies. It’s the ultimate warm-and-cool salad experience that delivers bold flavor in every bite.

Ingredients

For the Hot Honey Chicken:
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1/3 cup honey
2 tablespoons hot sauce (like Frank’s RedHot)
1 tablespoon butter

For the Salad:
Mixed greens (spring mix, arugula, or spinach)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 avocado, diced
Crumbled feta or goat cheese
Optional additions: sliced cucumber, shredded carrots, or other favorite veggies

Suggested Dressing:
Ranch or creamy garlic dressing

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Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
Set up three bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Slice the chicken breasts into strips. Dredge each piece in flour, dip into eggs, and coat with seasoned panko breadcrumbs.
Arrange the chicken strips on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
Meanwhile, in a small saucepan over low heat, combine honey, hot sauce, and butter. Stir until melted and smooth.
Once the chicken is baked, toss the strips in the hot honey glaze until fully coated.
In a large salad bowl or platter, arrange your mixed greens, then top with cherry tomatoes, red onion, avocado, and cheese. Add optional vegetables if using.

Place the hot honey chicken on top of the salad and drizzle with ranch or creamy garlic dressing. Serve immediately while the chicken is still warm and crispy.

Notes

For extra crunch, air fry the chicken instead of baking. You can prep the salad base ahead of time, but assemble just before serving to keep textures fresh. Adjust the heat level of the glaze by using more or less hot sauce. This recipe works great with chicken tenders too.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baked
Cuisine: American