Honey Hot Chicken Salad
Sweet, spicy, and packed with flavor, this Honey Hot Chicken Salad is your new favorite way to enjoy a salad with a punch. It’s quick to prepare, hearty enough for dinner, and has the perfect balance of heat and sweetness in every bite.
The idea for this salad came from a weekend backyard barbecue, where spicy wings met honey-drizzled cornbread on my plate.
I thought—why not combine these flavor profiles into a salad that’s bold yet refreshing?
That’s how this Honey Hot Chicken Salad was born.
It’s now a go-to meal when I want something light but still crave something flavorful and exciting.
Why You’ll Love This
- Bold Flavor Combo – The perfect blend of spicy hot sauce and sweet honey keeps your taste buds wanting more.
- Quick & Easy – With just 30 minutes from start to finish, it’s ideal for busy weeknights or meal prepping.
- Healthy & Hearty – Packed with protein, fiber, and fresh vegetables, this salad keeps you full and satisfied.
- Customizable – Add extra veggies, swap out proteins, or tweak the spice level to suit your taste.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Cuisines: American
Servings: 4
Estimated Cost: $12
Equipment:
- Skillet or frying pan
- Mixing bowls
- Whisk
- Tongs
- Cutting board
- Chef’s knife
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Honey Hot Sauce:
- 3 tablespoons honey
- 2 tablespoons hot sauce (like Frank’s RedHot or Sriracha)
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
For the Salad Base:
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ½ red onion, thinly sliced
- ½ cup shredded carrots
- ¼ cup crumbled feta or blue cheese (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Step-by-Step Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken strips with garlic powder, salt, and pepper. Sauté until golden and fully cooked, about 6–7 minutes. Remove from heat.
- Make the Honey Hot Sauce: In a small bowl, whisk together honey, hot sauce, apple cider vinegar, and smoked paprika. Pour over the cooked chicken and toss to coat.
- Assemble the Salad: In a large bowl, layer chopped romaine, cherry tomatoes, avocado, red onion, carrots, and cheese if using.
- Whisk the Dressing: In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Combine Everything: Top the salad base with the honey hot chicken and drizzle with the dressing. Toss gently to combine or serve layered.
Nutrition Facts (Per Serving)
- Calories: 410
- Protein: 32g
- Carbohydrates: 18g
- Sugars: 9g
- Fat: 24g
- Fiber: 5g
- Sodium: 540mg
Tips for Success
- Marinate in Advance: For even more flavor, marinate the chicken in the honey hot sauce for 30 minutes before cooking.
- Use Rotisserie Chicken: In a rush? Use shredded rotisserie chicken and just toss it in the sauce.
- Cool Down the Heat: Add a dollop of Greek yogurt or ranch if it’s too spicy for your liking.
- Make It a Wrap: Wrap the salad in a large tortilla or flatbread for a portable meal.
Honey Hot Chicken Salad
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts cut into strips
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Honey Hot Sauce
- 3 tablespoons honey
- 2 tablespoons hot sauce like Frank’s RedHot or Sriracha
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
For the Salad Base
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- ½ red onion thinly sliced
- ½ cup shredded carrots
- ¼ cup crumbled feta or blue cheese optional
For the Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken strips with garlic powder, salt, and pepper. Sauté until golden and fully cooked, about 6–7 minutes. Remove from heat.
- Make the Honey Hot Sauce: In a small bowl, whisk together honey, hot sauce, apple cider vinegar, and smoked paprika. Pour over the cooked chicken and toss to coat.
- Assemble the Salad: In a large bowl, layer chopped romaine, cherry tomatoes, avocado, red onion, carrots, and cheese if using.
- Whisk the Dressing: In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Combine Everything: Top the salad base with the honey hot chicken and drizzle with the dressing. Toss gently to combine or serve layered.
Notes
- Marinate in Advance: For even more flavor, marinate the chicken in the honey hot sauce for 30 minutes before cooking.
- Use Rotisserie Chicken: In a rush? Use shredded rotisserie chicken and just toss it in the sauce.
- Cool Down the Heat: Add a dollop of Greek yogurt or ranch if it’s too spicy for your liking.
- Make It a Wrap: Wrap the salad in a large tortilla or flatbread for a portable meal.
Common Questions
Can I make this ahead of time?
Yes! Store the components separately and combine just before serving to keep everything fresh.
Is this salad gluten-free?
Yes, all ingredients listed are naturally gluten-free. Just double-check your hot sauce and dressing brands.
What protein can I use instead of chicken?
Grilled shrimp, tofu, or even chickpeas are great swaps.
How do I store leftovers?
Keep the chicken, veggies, and dressing in separate containers in the fridge. Eat within 2–3 days for best freshness.
Hope this Honey Hot Chicken Salad brings the same flavor-packed joy to your table as it does to mine.
Happy cooking and stay spicy!
