Hot Honey Chicken Salad

This hot honey chicken salad is the perfect balance of sweet heat, fresh crunch, and satisfying protein. Crispy, seasoned chicken is tossed in a sticky hot honey glaze, then layered over crisp greens with colorful toppings for a salad that feels bold, vibrant, and anything but boring. It’s the kind of meal that hits every craving at once — spicy, sweet, savory, and refreshing.

Ideal for lunch or dinner, this salad works just as well for meal prep as it does for serving guests. The contrast between warm chicken and cool, crisp vegetables makes every bite exciting and satisfying.

Ingredients

This salad is made up of simple components that come together into a flavorful, restaurant-style dish:

Hot Honey Chicken

• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup honey
• 1–2 tablespoons hot sauce (to taste)

Salad Base

• 6 cups chopped romaine or mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels
• ½ cup shredded carrots
• ¼ cup thinly sliced red onion
• ½ cup crumbled feta or goat cheese

Dressing (optional)

• Ranch dressing or a simple vinaigrette, for serving

Substitution notes: Chicken thighs can be used in place of breasts for juicier results. Adjust the hot sauce amount to control the level of heat.

Instructions

1. In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat and add the seasoned chicken.
3. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
4. In a small bowl, stir together the honey and hot sauce.
5. Reduce the skillet heat to low and pour the hot honey mixture over the chicken.
6. Toss gently and cook for 1–2 minutes, until the chicken is fully coated and the glaze thickens slightly. Remove from heat.
7. In a large serving bowl, combine the greens, tomatoes, corn, carrots, and red onion.
8. Top the salad with the warm hot honey chicken.
9. Sprinkle with crumbled cheese and serve with dressing on the side, if desired.

Tips, Variations & Substitutions

• For extra crunch, add toasted nuts or crispy wonton strips.
• Make it spicier by adding extra hot sauce or a pinch of crushed red pepper flakes.
• Swap feta for blue cheese or shredded cheddar if preferred.
• This salad can be served warm or cold, depending on preference.

Storing & Serving

Store the salad components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently before assembling. Serve immediately after assembling for the best texture and flavor.

Frequently Asked Questions

Is hot honey chicken very spicy?
It has a mild to moderate heat that’s balanced by the honey. You can easily adjust the spice level.

Can I make this salad ahead of time?
Yes, prep the chicken and vegetables ahead, but assemble just before serving.

What greens work best for this salad?
Romaine, mixed greens, or butter lettuce all work well.

Can I grill the chicken instead?
Absolutely. Grilled chicken tossed in hot honey is a great alternative.

Hot Honey Chicken Salad

A creamy and flavorful chicken salad with sweet heat from hot sauce and honey, crisp veggies, and a tangy dressing — great on bread, naan, lettuce wraps, or with crackers.

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Prep Time20 minutes mins

Total Time20 minutes mins

Servings:4 sandwiches

Calories:267

Ingredients Method Notes

Ingredients

  

• 2 cups rotisserie chicken chopped into bite‑sized pieces
• ½ cup shredded carrots peeled and grated
• ⅓ cup green onion thinly sliced
• ⅓ cup celery finely diced
• ⅓ cup mayonnaise
• 2 tablespoons sour cream full‑fat or light
• 1 tablespoon honey
• 2 tablespoons hot sauce like Frank’s — adjust for heat
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• to taste salt and pepper

Method

 

1. In a large bowl, whisk together the mayonnaise, sour cream, honey, hot sauce, garlic powder, and onion powder until smooth.
2. Add the chopped chicken, shredded carrots, sliced green onion, and diced celery to the dressing.
3. Gently fold the ingredients together until everything is evenly coated in the dressing.
4. Season with salt and pepper to taste, then serve immediately on toasted bread, mini naan, lettuce cups, or with crackers.

Notes

Serve this salad on toasted mini naan with avocado and lettuce, on wheat bread, in lettuce cups, or with crackers. Store leftover salad in an airtight container in the fridge for up to 3 days and stir before serving. Don’t freeze. :contentReference[oaicite:1]{index=1}