Description
A bold and flavorful salad featuring crispy honey hot chicken paired with fresh greens, crunchy vegetables, and a drizzle of sweet and spicy dressing.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup buttermilk
- 1/2 cup hot sauce
- 1/4 cup honey
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/4 cup sliced cucumbers
- 1/4 cup ranch or blue cheese dressing (optional)
Instructions
- Preheat oven to 400°F (200°C) or heat oil in a skillet for frying.
- Pound chicken breasts to even thickness. Season flour with paprika, garlic powder, salt, and pepper.
- Dip chicken in buttermilk, then dredge in seasoned flour.
- Fry chicken until golden and cooked through, or bake for 20-25 minutes, flipping halfway.
- In a small bowl, mix hot sauce and honey to make the honey hot glaze.
- Toss cooked chicken in the honey hot glaze until well coated.
- In a large bowl, combine mixed greens, cherry tomatoes, carrots, and cucumbers.
- Top salad with sliced honey hot chicken and drizzle with ranch or blue cheese dressing if desired.
Notes
- Adjust honey-to-hot sauce ratio to make it sweeter or spicier based on preference.
- For a lighter version, grill the chicken instead of frying or baking.
- Add avocado or pickled onions for extra flavor and texture.
- Serve immediately for best crunch and freshness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 12g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg