Description
A vibrant and flavorful Honey Hot Chicken Salad featuring tender grilled chicken breasts marinated in a sweet and spicy sauce, served atop a fresh mixed greens salad with cherry tomatoes, cucumber, and red onion. This salad is finished with a tangy honey-Dijon dressing and optional blue cheese and nuts for added texture and taste, perfect for a quick, healthy, and delicious meal.
Ingredients
Scale
Chicken and Marinade
- 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
Salad
- 6 cups mixed salad greens (lettuce, spinach, 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)
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 into a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are thoroughly coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours to develop flavor.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove chicken from marinade, discarding excess marinade. Grill the chicken for 6-8 minutes on each side until cooked through with no pink inside. Remove from heat and allow the chicken to rest for a few minutes before slicing.
- Prepare the Salad: In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion. Toss gently to mix. If desired, add crumbled blue cheese and chopped nuts for extra texture and flavor.
- Make the Dressing: Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until well combined and emulsified.
- Assemble the Salad: Slice the grilled chicken into thin strips and place atop the salad. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Divide the Honey Hot Chicken Salad evenly among plates or bowls. Serve immediately for the freshest taste and enjoy your vibrant, healthy meal!
Notes
- Marinate the chicken for at least 30 minutes, but longer (up to 4 hours) will intensify flavor.
- If you don’t have a grill, you can cook the chicken on a grill pan or even bake it at 375°F for 20-25 minutes.
- For a dairy-free version, omit the blue cheese.
- Swap nuts with seeds if allergic, or omit entirely.
- The salad is best served fresh but leftovers can be refrigerated for up to 1 day (store dressing separately).
