Description
This Honey Hot Chicken Salad features tender, grilled chicken breasts marinated in a flavorful honey and hot sauce blend, served atop a fresh mixed greens salad with cherry tomatoes, cucumber, red onion, and optional blue cheese and nuts. Finished with a tangy honey mustard vinaigrette, this quick and vibrant salad is perfect for a healthy lunch or light dinner.
Ingredients
For the Chicken Marinade and Chicken:
- 2 boneless (skinless) chicken breasts
- 2 tablespoons hot sauce (such as Frank’s RedHot)
- 2 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper (to taste)
For the Salad:
- 6 cups mixed salad greens (such as lettuce, spinach, or arugula)
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (sliced)
- 1/4 red onion (thinly sliced)
- 1/4 cup crumbled blue cheese (optional)
- 1/4 cup chopped pecans or walnuts (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper (to taste)
Instructions
- Prepare the Chicken: In a small bowl, whisk together the hot sauce, honey, olive oil, salt, and pepper. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the hot sauce mixture over the chicken, ensuring it’s evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours to enhance the flavor.
- Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, discarding any excess marinade. Grill the chicken breasts for 6-8 minutes on each side, or until fully cooked and no longer pink inside. After grilling, let the chicken rest for a few minutes to retain juices before slicing.
- Prepare the Salad: In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss gently to mix the fresh vegetables evenly. If desired, sprinkle crumbled blue cheese and chopped pecans or walnuts over the salad for extra texture and flavor.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the mixture is smooth and well combined, creating a balanced vinaigrette with a touch of sweetness and tang.
- Assemble the Salad: Slice the grilled chicken breasts into thin strips. Arrange the chicken strips evenly over the mixed salad greens. Drizzle the prepared dressing over the entire salad and toss gently to coat all ingredients evenly.
- Serve: Divide the Honey Hot Chicken Salad into serving plates or bowls and serve immediately to enjoy the perfect contrast of spicy, sweet, and fresh flavors.
Notes
- Marinating the chicken for longer (up to 4 hours) will result in more flavorful and tender chicken.
- If you don’t have a grill, you can cook the chicken in a grill pan or skillet on the stovetop.
- Blue cheese and nuts are optional but add great texture and flavor to the salad.
- Adjust the amount of hot sauce according to your preferred level of spiciness.
- For a lower fat option, omit the blue cheese and reduce olive oil in the dressing slightly.
