Description
This Honey Hot Chicken Salad combines tender grilled chicken breasts marinated in a sweet and spicy honey hot sauce with a fresh mix of greens, cherry tomatoes, cucumber, and red onion. Topped with optional blue cheese and nuts, and dressed with a tangy honey-Dijon vinaigrette, this salad is a flavorful, satisfying meal perfect for a quick lunch or light dinner.
Ingredients
For the Chicken Marinade and Chicken:
- 2 boneless skinless chicken breasts
- 2 tablespoons hot sauce (such as Frank’s RedHot)
- 2 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Salad:
- 6 cups mixed salad greens (lettuce, spinach, or arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled blue cheese (optional)
- 1/4 cup chopped pecans or walnuts (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Chicken: In a small bowl, whisk together hot sauce, honey, olive oil, salt, and pepper. Place chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, making sure they are evenly coated. Refrigerate and marinate for at least 30 minutes up to 4 hours.
- Cook the Chicken: Preheat grill or grill pan over medium-high heat. Remove chicken from marinade, discarding excess marinade. Grill chicken for 6-8 minutes per side until cooked through and no longer pink in the center. Remove from heat and let rest a few minutes before slicing.
- Prepare the Salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion. Toss gently. If using, sprinkle crumbled blue cheese and chopped pecans or walnuts over the top.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified and well combined.
- Assemble the Salad: Slice the grilled chicken into thin strips and arrange atop the salad. Drizzle the dressing over the salad and toss gently to coat evenly.
- Serve: Divide the Honey Hot Chicken Salad among plates or bowls and serve immediately for the freshest flavor.
Notes
- Marinate the chicken longer for a more intense flavor, up to 4 hours.
- Blue cheese and nuts are optional but add great texture and richness.
- For a milder version, reduce the amount of hot sauce or substitute with a milder chili sauce.
- This salad is best served fresh but leftovers can be refrigerated separately (dressing and chicken) for up to 2 days.
- Grilling can be substituted with pan-searing if a grill is unavailable.
