Honey Hot Chicken Salad Recipe

Experience a honey hot chicken salad that delivers the blend of succulent marinated chicken, coated to crispy perfection and glazed in a tangy honey sriracha sauce. Layered with fresh mixed greens, cherry tomatoes, crisp cucumber, and thin red onion slices, every bite bursts with sweet, spicy, and savory flavors.

I love making this Honey Hot Chicken Salad because it gives me a great mix of protein and fresh veggies, perfect for a healthy dinner. I start with 1 lb of boneless skinless chicken breasts marinated in 1/2 cup of buttermilk with a tsp of salt, 1/2 tsp of black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder.

After coating the chicken in 1 cup of flour and frying it in 3 tbsp of olive oil, i drizzle 1/4 cup of honey mixed with 2 tbsp sriracha and a tbsp of butter over the crispy chicken. Then, I toss everything with 4 cups of mixed salad greens, 1 cup of halved cherry tomatoes, sliced cucumber and 1/2 red onion.

This recipe not only packs lean protein but also vitamins from the veggies making it a solid option for anyone looking for a nutritious meal.

Why I Like this Recipe

I really like this recipe because it’s simply bursting with flavor and doesn’t take forever to make. I love how the marinade does its job real quick, so the chicken gets really tasty without a lot of fuss. The honey sriracha glaze is my favorite part cause it adds this sweet and spicy kick that makes each bite exciting. Plus, with all the fresh salad ingredients, I feel like im getting a satisfying crunch and balance every time I dig in.

Ingredients

• Chicken breasts: Lean protein thats essential for muscle building and overall energy.
• Buttermilk: Adds tanginess and tenderness while offering a modest calcium boost.
• Flour: Provides a crispy coating and delivers carbs needed for energy during the day.
• Honey: Natural sweetness with antioxidants that nicely balance the savory flavors.
• Sriracha sauce: Gives a spicy kick that contrasts perfectly with the natural honey sweetness.
• Mixed salad greens: Full of fiber and vitamins to keep the dish light and healthy.
• Cherry tomatoes: Offer bright vitamins and a juicy burst of flavor.
• Cucumber: Crunchy, hydrating, and fresh addition that cools down the spicy elements.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts
• 1/2 cup buttermilk (or plain yogurt mixed with a little lemon juice if you dont have buttermilk)
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup all-purpose flour
• 3 tbsp olive oil
• 1/4 cup honey
• 2 tbsp sriracha sauce
• 1 tbsp butter
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced thin
• 1/2 red onion, very thinly sliced

How to Make this

1. In a bowl, mix the buttermilk, salt, pepper, garlic powder, and onion powder. THEN add the chicken breasts and let them marinate for about 15-30 minutes.

2. Preheat a large skillet over medium heat and add the olive oil.

3. Put the flour in a shallow dish and dredge each marinated chicken breast evenly in the flour.

4. Place the coated chicken into the skillet and cook for 4-5 minutes per side until its golden and crispy. Remove the chicken and set it aside.

5. In the same skillet, reduce the heat to low, add the butter, then stir in the honey and sriracha sauce. Let it simmer for a minute or two to make a glaze.

6. While the glaze is readying, prep your salad by combining the mixed salad greens, cherry tomatoes, sliced cucumber, and red onion in a large bowl.

7. Slice the crispy chicken into bite-sized pieces and add them on top of the salad.

8. Drizzle the warm honey hot glaze over the chicken and the salad evenly.

9. Give everything a light toss so that the flavors blend well.

10. Serve immediately and enjoy your fresh and mouth-watering Honey Hot Chicken Salad!

Equipment Needed

1. A medium to large mixing bowl for marinating the chicken
2. A large skillet for frying the chicken and simmering the glaze
3. A shallow dish to dredge the chicken in flour
4. Measuring cups and spoons for the ingredients
5. A spatula or tongs for flipping the chicken in the skillet
6. A cutting board and chef’s knife for slicing the chicken and chopping the veggies
7. A large salad bowl to toss the salad ingredients together

FAQ

Honey Hot Chicken Salad Recipe Substitutions and Variations

• If you can’t find boneless skinless chicken breasts, try turkey breast or even pork tenderloin for a different twist
• You can substitute buttermilk with plain yogurt mixed with a touch of lemon juice if you don’t have buttermilk on hand
• If you’re avoiding gluten, swap out all-purpose flour for a gluten-free blend or even rice flour
• Need to cut calories? Use avocado oil or another light neutral oil instead of olive oil
• If sriracha is too intense for your taste, try another hot sauce or even a mild chili paste mixed with a bit of extra honey

Pro Tips

1. Try marinating the chicken a bit longer if you can, even though 15-30 minutes is alright; letting it sit for up to an hour can really boost the flavor.
2. When you dredge the chicken in flour, don’t press too hard, and shake off the extra flour so that it fries up nice and crunchy rather than soggy.
3. Be really careful with the glaze – keep the heat low and watch it closely so it doesn’t burn, because burnt glaze can really mess up the sweet and spicy balance.
4. Toss your salad just before serving so the greens stay fresh and crunchy; if you dress it too early, the veggies can get a bit wilted.