Crunchy Hot Honey Chicken Salad
Add Preferred SourceThis Hot Honey Chicken Salad recipe is simply irresistible! Crunchy cornflake chicken smothered in the tangy sweetness of honey with a fiery punch creates a perfect balance over a fresh salad. It’s easy, tasty, and the perfect way to spice up your salad game.
Why you will love making Hot Honey Chicken Salad
Crunchy, spicy, and sweet? Yes, please! Here’s why you’ll find yourself making it over and over:
- Quick: It takes 40 minutes to throw together, making it perfect for busy weeknights.
- Healthy and Hearty: Packed with protein and fresh veggies, it fills you up without weighing you down.
- Versatile: Great on its own or as a side, you can customize it with whatever veggies you have on hand.
- Perfect for Any Season: Whether it’s a summer picnic or a cozy winter meal, this salad works anytime.
- Kid-Friendly: Adjust the heat, and even the kids will enjoy this tasty salad.
- Dress it Up or Down: Whether it’s a casual lunch or part of a dinner with company, it fits right in.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Hot Honey Chicken Salad with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Getting this salad on the table is easy. Here’s how you can make your own Honey Hot Chicken Salad from scratch:
Prepare the Hot Honey
Start by heating some oil in a skillet over medium heat. Add red pepper flakes and minced garlic, cooking them just long enough to release their flavors without letting them burn. Once the oil picks up a reddish tint, turn off the heat and let it cool for a bit. Then, stir in the honey and apple cider vinegar. If the mixture feels too thick, gently reheat it to thin it out for easier mixing.
Bake the Chicken
First, get your oven preheated to 350°F (180°C) and line a baking dish with parchment paper. In a bowl, mix together the crushed cornflakes, flour, shredded Parmesan, garlic powder, and smoked paprika.
Take the chicken fillets, season them with salt and pepper, dip them in beaten eggs, then coat them thoroughly with the cornflake mixture.
Arrange the coated chicken on the prepared tray and bake it until it’s golden brown, about 15-20 minutes. When they’re ready, top them with the honey hot sauce.
Assemble the Salad
Once the chicken is done and has cooled slightly, slice it up. Start assembling the salad by laying down a base of shredded lettuce on a plate or in a large bowl. Scatter cherry tomatoes, sliced carrots, and cucumber over the lettuce (romaine lettuce is great!), and sprinkle some crumbled blue cheese on top. Add the warm, sliced chicken to the salad.
Finish it off by drizzling with ranch dressing or another dressing of your choice. Mix everything gently to combine or just leave it beautifully layered for a more dramatic presentation.
Ingredients
For the hot honey:
- 2 tablespoons vegetable oil
- 1 tablespoon red pepper flakes
- 1 garlic cloves minced
- ½ cup honey
- ½ tablespoon apple cider vinegar
- 2 chicken breasts cut in fillets
- Salt and pepper
- 4 cups cornflakes crumbled
- ¼ cup all-purpose flour
- ¼ cup Parmesan cheese shredded
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 2 large eggs beaten
- avocado oil in spray optional
For the Salad:
- 4 cups shredded lettuce
- 1 cup cherry tomatoes sliced
- ½ cucumber sliced
- ¼ cup blue cheese crumbled
- ¼ cup Ranch dressing
Instructions
- For the hot honey, heat the oil in a skillet at medium, add the red pepper flakes and garlic, and cook for a couple of minutes (the oil can’t be too hot, otherwise it will burn the garlic and red pepper flakes).2 tablespoons vegetable oil, 1 tablespoon red pepper flakes, 1 garlic cloves
- Once the oil starts getting red, turn it off and let it cool for a couple of minutes. Add the honey and apple cider vinegar and mix well – if it’s too thick, you can reheat it so it gets easier to mix.½ cup honey, ½ tablespoon apple cider vinegar
- Preheat the oven to 180ºC (350°F). Line a baking dish with parchment paper.
- In a bowl, mix the cornflakes, flour, Parmesan cheese, garlic powder, and paprika.4 cups cornflakes, ¼ cup all-purpose flour, ¼ cup Parmesan cheese, 2 teaspoons garlic powder, 1 teaspoon smoked paprika
- Season the chicken filets with salt and pepper. Dip them in the eggs and then in the cornflakes mixture until fully covered.2 chicken breasts, Salt and pepper, 2 large eggs
- Spray them with a bit of avocado oil and transfer them to the prepared tray. Bake for 15-20 minutes, or until browned.avocado oil in spray
- Remove from the oven and top with the hot honey. Let them cool and slice.
- To assemble the salad, layer the shredded lettuce, cherry tomatoes, sliced carrots, sliced cucumber, blue cheese, and chicken.4 cups shredded lettuce, 1 cup cherry tomatoes, ½ cucumber, ¼ cup blue cheese, ¼ cup Ranch dressing
- Serve it with ranch dressing or your favorite dressing.
Notes
- Spice Level: You can adjust the amount of red pepper flakes based on how spicy you like your food. Start with less and add more if needed. You can also skip it if kids don’t like spicy food, and just make a honey garlic sauce.
- Dressing Options: While ranch dressing is a classic choice, feel free to experiment with other dressings like blue cheese or a simple balsamic vinaigrette to mix things up.
- Add Crunch: For an extra crunch, toss in some croutons or roasted nuts before serving.
- Protein Variations: Not a fan of chicken? Swap it out for grilled shrimp or tofu to keep things interesting. No need to coat them with the cornflake mixture, but don’t skip the sauce!
- Cheese: If blue cheese isn’t your thing, try feta or goat cheese for a different flavor.
- Make-Ahead: Prepare the chicken and hot honey a day in advance to make assembly quick and easy on the day you plan to serve it.
Storage and Reheating Instructions
- Separate Components: If possible, store the chicken, dressing, and salad greens separately. This keeps the greens from wilting under the dressing and the chicken from getting too soggy.
- Cool and Airtight: Make sure any leftovers are cooled to room temperature before storing them in airtight containers.
- Refrigerate: Pop the leftovers in the fridge as soon as you’re done eating. Properly stored, your salad should stay fresh for about two days.
- Reheating: You can reheat the chicken in an air fryer or oven for a few minutes to return it to its former crispiness, or just serve it cold.
Nutrition
Recipe Notes and Expert Tips
This Hot Honey Chicken Salad is not just tasty but also pretty flexible. Here are some tips to help you nail it every time:
- Spice Level: You can adjust the amount of red pepper flakes based on how spicy you like your food. Start with less and add more if needed. You can also skip it if kids don’t like spicy food, and just make a honey garlic sauce.
- Dressing Options: While ranch dressing is a classic choice, feel free to experiment with other dressings like blue cheese or a simple balsamic vinaigrette to mix things up.
- Add Crunch: For an extra crunch, toss in some croutons or roasted nuts before serving.
- Protein Variations: Not a fan of chicken? Swap it out for grilled shrimp or tofu to keep things interesting. No need to coat them with the cornflake mixture, but don’t skip the sauce!
- Cheese: If blue cheese isn’t your thing, try feta or goat cheese for a different flavor.
- Make-Ahead: Prepare the chicken and hot honey a day in advance to make assembly quick and easy on the day you plan to serve it.
How to Store Leftover Hot Honey Chicken Salad
Keeping your Hot Honey Chicken Salad fresh for later is a breeze with these handy tips:
- Separate Components: If possible, store the chicken, dressing, and salad greens separately. This keeps the greens from wilting under the dressing and the chicken from getting too soggy.
- Cool and Airtight: Make sure any leftovers are cooled to room temperature before storing them in airtight containers.
- Refrigerate: Pop the leftovers in the fridge as soon as you’re done eating. Properly stored, your salad should stay fresh for about two days.
- Reheating: You can reheat the chicken in an air fryer or oven for a few minutes to return it to its former crispiness, or just serve it cold.
Our Top 3 Money-Saving Tips for This Recipe
Keeping your budget in check while making Hot Honey Chicken Salad is totally doable. Here are some wallet-friendly tips:
- Buy Chicken in Bulk: Save by purchasing larger quantities of chicken when it’s on sale and freeze what you don’t use.
- DIY Dressings: Homemade dressings are cheaper and healthier than most store-bought versions.
- Cheese Crumbles: Buy a block of blue cheese and crumble it yourself—it’s usually less expensive than pre-crumbled cheese.
What to Serve with Hot Honey Chicken Salad
Here are some ideas to complement your salad perfectly:
Pair with a Starch
A good starch can balance the spicy-sweet flavor of the salad. Think about serving some crusty bread, garlic toast, or even a light quinoa salad on the side. These options provide a nice textural contrast and help soak up some of the dressing, making each bite a delight.
Add a Soup
For cooler days, pairing the salad with a warm soup can make for a comforting meal. A light vegetable broth or a creamy tomato soup can complement the flavors without overpowering them. Plus, it’s a great way to start the meal off with something warm.
Finish with a Dessert
To round off the meal, a simple, light dessert can be a perfect end. A lemon sorbet or a fresh fruit salad can cleanse the palate and refresh after the hearty and spicy salad. This keeps the meal from feeling too heavy but still satisfying.
