Description
A vibrant and flavorful Honey Hot Chicken Salad featuring tender grilled chicken breasts coated in a sweet and spicy honey-hot sauce. Combined with fresh mixed greens, cherry tomatoes, cucumber, red onion, crumbled blue cheese, and crunchy pecans, this salad offers a delightful balance of textures and tastes perfect for a light yet satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons hot sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad Ingredients
- 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 and prepare: Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat to ensure the chicken cooks evenly and develops a nice sear.
- Season the chicken: Season the chicken breasts on both sides with paprika, garlic powder, onion powder, salt, and black pepper to infuse them with bold and savory flavors.
- Heat the cooking fat: Warm the olive oil in a large skillet over medium-high heat or prepare your grill pan for cooking the chicken.
- Cook the chicken: Place the seasoned chicken breasts onto the skillet or grill pan and cook for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Rest the chicken: Remove the chicken from the heat and allow it to rest for a few minutes, letting the juices redistribute for tender and juicy meat.
- Make the honey-hot sauce: While the chicken rests, whisk together the honey and hot sauce in a small bowl until smooth and well combined, creating a perfectly balanced sweet and spicy dressing.
- Slice the chicken: Cut the rested chicken breasts into thin strips or bite-sized pieces for easy incorporation into the salad.
- Assemble the salad base: In a large salad bowl, add the mixed salad greens as the fresh foundation of your salad.
- Add fresh vegetables: Incorporate the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion into the bowl with the greens to add vibrant color and crispness.
- Dress the salad: Drizzle the honey-hot sauce over the salad ingredients and toss gently to ensure an even coating of the flavorful dressing on all the vegetables.
- Add the chicken: Place the sliced chicken on top of the dressed salad, making the chicken the star protein of this dish.
- Add toppings: Sprinkle the crumbled blue cheese and chopped pecans over the salad for an extra layer of creaminess and crunchy texture.
- Toss the salad: Give the salad a final gentle toss to combine the chicken and toppings evenly with the dressed salad greens.
- Serve: Serve the salad immediately to enjoy the fresh, vibrant flavors and contrasting textures at their best.
Notes
- You can substitute hot sauce with your preferred level of heat or type of chili sauce.
- For a dairy-free version, omit the blue cheese or substitute with a vegan cheese alternative.
- Grilling the chicken gives an excellent smoky flavor, but pan-searing works well to keep it juicy.
- Allowing the chicken to rest after cooking ensures tenderness and moisture retention.
- The pecans can be toasted lightly to enhance their flavor and add crunch.
