Honey Hot Chicken Salad
Honey Hot Chicken Salad is a vibrant blend of sweet and spicy flavors, perfect for any occasion. Tender chicken breasts are coated in a honey-hot sauce and combined with fresh mixed greens, juicy cherry tomatoes, and crisp cucumber. This colorful salad is not only satisfying but also an eye-catching centerpiece for your table. Quick to prepare, it’s the ideal dish for busy weeknights or as a refreshing lunch option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 1/4 cup pure honey
- 2 tablespoons hot sauce (to taste)
- 4 cups mixed greens (spinach and arugula)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray. Season chicken breasts with salt and pepper.
- In a small bowl, mix honey and hot sauce until well combined.
- Drizzle half of the honey-hot mixture over the chicken breasts, then bake for 20-25 minutes until cooked through.
- Allow the chicken to cool slightly before shredding into bite-sized pieces.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and shredded chicken. Drizzle with olive oil and lemon juice.
- Serve in bowls or plates, drizzling with remaining honey-hot sauce.
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 370
- Sugar: 21g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For enhanced flavor, sear the chicken before baking. Customize by adding avocado or nuts for extra texture. Store leftovers in an airtight container for up to three days.