Description
Honey Hot Chicken Salad is a deliciously spicy and sweet dish featuring tender, pan-cooked chicken breast coated in a honey-hot sauce and served atop a fresh bed of mixed greens, cherry tomatoes, cucumbers, and red onions. Finished with crumbled blue cheese and chopped pecans, this salad offers a perfect balance of heat, sweetness, crunch, and creamy texture for a satisfying and wholesome meal.
Ingredients
Scale
Chicken and Seasoning
- 1 pound chicken breast, boneless and skinless
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Sauce
- 1/4 cup honey
- 2 tablespoons hot sauce
Salad
- 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 Cooking Surface: Preheat your oven to 400°F (200°C) or alternatively, heat a grill pan over medium-high heat to prepare for cooking the chicken.
- Season the Chicken: Season the boneless, skinless chicken breasts evenly on both sides with paprika, garlic powder, onion powder, salt, and black pepper to infuse flavor.
- Heat Oil: Warm 2 tablespoons of 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 into the hot skillet or grill pan and cook them for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) indicating they are fully cooked.
- Rest the Chicken: Remove the cooked chicken from the heat and let it rest for a few minutes; this helps retain the juices and ensures tenderness.
- Prepare Honey-Hot Sauce: While the chicken rests, whisk together the honey and hot sauce in a small bowl until the mixture is well combined and smooth.
- Slice the Chicken: Slice the rested chicken breast into thin strips or bite-sized pieces suitable for topping the salad.
- Assemble Salad Base: In a large salad bowl, combine 4 cups of mixed salad greens with the halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- Toss Salad with Sauce: Drizzle the honey-hot sauce mixture over the salad ingredients and toss gently to coat all components evenly, enhancing the flavor.
- Add Chicken and Toppings: Layer the sliced chicken over the dressed salad, then sprinkle crumbled blue cheese and chopped pecans on top for added texture and flavor.
- Final Toss and Serve: Give the salad one final gentle toss to mix the chicken and toppings with the greens, then serve immediately for the best taste and texture experience.
Notes
- For an extra smoky flavor, using a grill pan is recommended, but a skillet works perfectly well for cooking the chicken.
- Adjust the amount of hot sauce in the honey-hot sauce mixture according to your preferred spice level.
- Allowing the chicken to rest after cooking helps retain its juiciness.
- Blue cheese can be substituted with feta or goat cheese for a milder flavor variation.
- Chopped pecans add a delightful crunch but can be omitted or replaced with walnuts or almonds as preferred.
- This salad can be served warm or at room temperature depending on your preference.
