Honey Hot Chicken Salad
Honey Hot Chicken Salad is a vibrant fusion of sweet and spicy flavors, featuring succulent grilled chicken served over a bed of crisp greens. This enticing salad is drizzled with a luscious honey hot sauce that will tantalize your taste buds. Perfect for any occasion—from casual lunches to festive gatherings—this dish is easy to prepare and guaranteed to impress.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling/Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups mixed fresh greens (romaine lettuce and spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
- 1/3 cup honey
- 2 tablespoons sriracha sauce (adjust for spice level)
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your grill or oven to medium-high heat (375°F/190°C).
- Season chicken breasts with salt and pepper. Grill or bake until cooked through (internal temperature reaches 165°F), about 6-8 minutes per side on the grill or 20-25 minutes in the oven.
- While chicken cooks, chop greens, halve cherry tomatoes, and dice cucumber. Combine in a large bowl.
- In a small bowl, whisk together honey, sriracha sauce, and lemon juice until smooth.
- Once chicken has cooled slightly, slice it into strips and add to the salad bowl. Drizzle with sauce and toss gently until evenly coated.
- Serve immediately for maximum freshness.
Nutrition
- Serving Size: 1 salad (approx. 300g)
- Calories: 380
- Sugar: 24g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 90mg
Keywords: For added flavor, marinate the chicken in honey and sriracha before cooking. Substitute grilled tofu for a vegetarian version. Store leftovers in an airtight container; consume within 1-2 days for optimal freshness.