Honey Hot Chicken Salad
A quick and indulgent salad featuring sweet honey and spicy hot sauce coated chicken served on a bed of fresh greens, perfect for weeknight dinners or packed lunches.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie or leftover roasted chicken work great)
- 1 cup honey Wildflower or clover honey preferred
- 1/4 cup hot sauce (adjust to taste; use less for kids) Frank’s for classic buffalo note or sriracha for garlicky heat
- 6 cups mixed salad greens Can substitute with baby spinach or chopped kale
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cup cucumbers, sliced
- 1 cup shredded cheese (optional — cheddar or Monterey Jack) Skip for dairy-free
- Salt and pepper to taste
- 1/4 cup ranch dressing (optional)
Instructions
Preparation
- Whisk the honey and hot sauce in a medium bowl until smooth and glossy. Taste and adjust the heat.
- Add the cooked chicken to the bowl. Toss until each piece is evenly coated in the honey-hot glaze.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, sliced red onion, and cucumbers.
- Pile the glazed chicken on top of the salad.
- Sprinkle shredded cheese over the chicken if using.
- Season with salt and pepper. Drizzle ranch dressing over the salad if you want a creamier finish.
- Toss the salad gently to combine and serve immediately so the greens stay crisp.
Notes
Store glazed chicken in an airtight container in the fridge for up to 3 days. Do not store the dressed salad assembled — greens will wilt. For best results, keep components separate and assemble just before serving.