Description
How to make hot honey chicken salad with crispy chicken, sweet honey glaze, and fresh greens that perfectly balances sweet and savory flavors.
Ingredients
Scale
Chicken Components
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Hot Honey Glaze
- 1/3 cup honey
- 2 tbsp hot sauce
- 1 tbsp apple cider vinegar
- 1 tbsp butter
Salad Base
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pecans
Instructions
- Season Chicken: Combine flour, garlic powder, paprika, salt, and pepper in a bowl. Toss chicken pieces in the seasoned flour mixture until evenly coated, shaking off any excess.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
- Make Glaze: In a small saucepan, combine honey, hot sauce, apple cider vinegar, and butter. Heat over low heat, whisking constantly, until smooth and glossy, about 2-3 minutes.
- Glaze Chicken: Remove chicken from heat and immediately drizzle with hot honey glaze. Toss gently to coat all pieces evenly while the chicken is still warm and the glaze is hot.
- Prepare Salad: In a large bowl, combine mixed greens, cherry tomatoes, and red onion. Toss gently to distribute ingredients evenly throughout the salad base before adding warm chicken.
- Assemble Salad: Top the salad with warm glazed chicken, crumbled feta cheese, and toasted pecans. Serve immediately while the chicken is still warm for the best contrast of temperatures and textures.
Notes
- Don’t skip the flour coating as it helps the glaze adhere to the chicken beautifully.
- Store leftover glazed chicken separately from greens to maintain freshness and texture.
- Chicken thighs can be substituted with breasts but watch cooking time carefully to prevent dryness.
- Toast pecans in a dry skillet for 2-3 minutes for extra flavor and crunch.
- Serve immediately while chicken is warm for the best temperature contrast with cool greens.
Allergy Information: Dairy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 32g