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Honey Hot Chicken Salad with crispy chicken and sweet spicy dressing

Honey Hot Chicken Salad


  • Author: Jack Morgan
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Low Calorie

Description

A bold and satisfying Honey Hot Chicken Salad made with crispy cornflake-crusted chicken, fresh greens, and a sweet spicy honey-hot dressing. Perfect for an easy weeknight dinner or meal prep.


Ingredients

  • Boneless skinless chicken thighs or breasts
  • Cornflakes, crushed
  • Parmesan cheese, finely grated
  • Eggs
  • Romaine lettuce, chopped
  • Shredded carrots
  • Cucumber, sliced
  • Avocado, sliced
  • Honey
  • Hot sauce
  • Olive oil
  • Lemon juice
  • Smoked paprika
  • Garlic powder
  • Salt
  • Black pepper


Instructions

  1. Preheat the oven or air fryer and line a baking tray with parchment paper.
  2. Season the chicken with smoked paprika, garlic powder, salt, and black pepper.
  3. Dip the chicken into beaten eggs, then coat evenly with crushed cornflakes mixed with Parmesan.
  4. Bake or air fry the chicken until golden, crispy, and fully cooked.
  5. Whisk honey, hot sauce, olive oil, and lemon juice to make the honey hot dressing.
  6. Slice the cooked chicken into strips.
  7. Assemble the salad with romaine, carrots, cucumber, and avocado.
  8. Top with crispy chicken and drizzle with honey hot dressing before serving.

Notes

  1. For extra heat, add chili flakes or spicy honey to the dressing.
  2. Store chicken, greens, and dressing separately for meal prep.
  3. Use gluten-free cornflakes if needed.
  4. Chicken thighs provide juicier results, but breasts work well for a leaner option.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Baking or Air Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 421
  • Sugar: 14g
  • Sodium: 780mg
  • Fat: 21g
  • Saturated Fat: 5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 24g
  • Cholesterol: 95mg