Honey Hot Chicken Salad
Honey Hot Chicken Salad is a mouthwatering dish that perfectly balances spicy and sweet flavors. Featuring succulent, seasoned chicken paired with crisp greens and vibrant vegetables, this salad is drizzled in a luscious honey-based dressing. Quick to prepare, it’s an ideal choice for busy weeknights or as a show-stopping centerpiece at gatherings. Enjoy the delightful crunch and zesty taste in every bite—perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups fresh romaine lettuce or spinach, chopped
- 1 red bell pepper, thinly sliced
- 1 cucumber, diced
- 3 tbsp pure honey
- 2 tbsp Sriracha sauce (adjust to taste)
- 2 tbsp freshly squeezed lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. Place them in the baking dish and bake for 20-25 minutes until cooked through.
- While the chicken bakes, whisk together honey, Sriracha, and lemon juice in a bowl to make the dressing.
- Chop the lettuce, red bell pepper, and cucumber into bite-sized pieces.
- Once cooked, let the chicken cool slightly before shredding it into strips.
- In a large bowl, combine the chopped vegetables and shredded chicken. Drizzle with dressing and toss gently to coat.
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
Keywords: For added crunch, consider incorporating nuts or seeds. Swap chicken for grilled tofu or chickpeas for a vegetarian variation. Feel free to add fruits like apples or berries for a sweet twist.