Go Back
–+ servings
Honey Hot Chicken Salad

Honey Hot Chicken Salad: Zesty, Healthy Delight You'll Love

This Honey Hot Chicken Salad is an explosion of spicy and sweet flavors, perfect for a quick lunch or light dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 2 cups cooked shredded chicken leftover rotisserie chicken or grilled shrimp can substitute
  • 4 cups mixed greens (arugula, spinach, or lettuce) kale or romaine can add unique textures
For the Dressing
  • 1/4 cup olive oil substitute with avocado oil or melted coconut oil
  • 1/4 cup honey agave syrup or maple syrup are great vegan alternatives
  • 2 tablespoons hot sauce adjust according to your heat preference
  • 1 tablespoon Dijon mustard yellow mustard can work well
  • 2 tablespoons apple cider vinegar lemon juice or red wine vinegar are tasty substitutes
For Freshness and Crunch
  • 1/2 cup chopped celery feel free to swap with seasonal vegetables
  • 1/4 cup sliced red onion can be adjusted based on preference
  • 1/4 cup chopped green onions substitute with chives if preferred
  • 1 cup shredded carrots can be omitted or replaced with a different vegetable
  • 1/4 cup chopped cilantro optional if you're not a fan of its distinct flavor
Seasoning
  • to taste salt
  • to taste pepper

Equipment

  • Small Saucepan
  • large mixing bowl
  • Spoon

Method
 

Make the Dressing
  1. In a small saucepan, heat ¼ cup of olive oil over medium heat for about 2 minutes until it shimmers. Stir in ¼ cup honey, 2 tablespoons hot sauce, 1 tablespoon Dijon mustard, and 2 tablespoons apple cider vinegar. Mix well until fully combined and heated through, about another 2 minutes. Remove from heat and let it cool slightly while you prepare the salad ingredients.
Mix Salad Ingredients
  1. In a large mixing bowl, combine 2 cups of cooked shredded chicken, ½ cup chopped celery, ¼ cup sliced red onion, ¼ cup chopped green onions, 1 cup shredded carrots, and ¼ cup chopped cilantro. Gently toss to distribute the ingredients evenly.
Combine
  1. Pour the cooled honey hot sauce mixture over the chicken and vegetable medley. Gently toss everything until well coated. Taste and adjust seasoning with salt and pepper as needed.
Serve
  1. On individual plates or a large serving platter, arrange a bed of mixed greens. Place the honey hot chicken mixture atop the greens. For an added touch, garnish with optional crumbled blue cheese or feta.
Enjoy
  1. Serve the Honey Hot Chicken Salad immediately to keep the greens crisp and fresh.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 9gVitamin A: 900IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Drizzle the honey hot sauce just before serving to prevent wilting. Feel free to swap in any seasonal vegetables you love. Store chicken and dressing separately in the fridge until you're ready to toss them together.

Tried this recipe?

Let us know how it was!