Description

A bold and flavorful Honey Hot Chicken Salad that combines crispy spicy chicken with a refreshing mix of greens, creamy dressing, and a touch of honey for balance.

Ingredients

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2 boneless, skinless chicken breasts
1/2 cup buttermilk
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
1/4 cup hot sauce (such as Frank’s RedHot)
2 tbsp honey
Vegetable oil for frying
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 avocado, sliced
1/4 cup shredded cheddar cheese (optional)
2 tbsp ranch or blue cheese dressing

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Instructions

Marinate the chicken breasts in buttermilk for at least 30 minutes or overnight.
In a bowl, combine flour, garlic powder, paprika, salt, and pepper.
Remove chicken from buttermilk and coat in the flour mixture.
Heat oil in a skillet over medium heat and fry chicken until golden brown and cooked through, about 5–6 minutes per side.
In a small saucepan, heat hot sauce and honey together until warm and combined.
Toss the cooked chicken in the honey hot sauce mixture until fully coated.
Slice the chicken into strips.
In a large bowl, combine salad greens, cherry tomatoes, red onion, avocado, and cheese if using.
Top the salad with sliced honey hot chicken and drizzle with ranch or blue cheese dressing.
Serve immediately while the chicken is warm.

Notes

You can bake or air-fry the chicken for a healthier version.
Adjust the heat level by using more or less hot sauce.
Use grilled chicken instead of fried for a lighter option.
Great for meal prep—store chicken and salad separately.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 12g
Sodium: 880mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 35g
Cholesterol: 90mg