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–+ servings
Honey Hot Chicken Salad

Honey Hot Chicken Salad – Quick, Flavorful, and Customizable!

A quick and flavorful Honey Hot Chicken Salad that is customizable for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Mixture
  • 2 pieces Chicken Breasts Can substitute with chicken tenders or leftover chicken
  • 1/2 cup Honey Garlic Sauce Homemade preferred for a richer taste
  • 1/4 cup Buffalo Wing Sauce Adjust to your spice preference
For the Salad Base
  • 1 head Romaine Lettuce Can swap for iceberg or kale
  • 1 medium Red Onion Shallots can be used as a substitute
  • 1 medium Red Bell Pepper Any color bell pepper can work
  • 1 medium Cucumber Other crisp veggies can also be added
For the Dressing
  • 3-6 tablespoons Ranch Dressing Alternative dressings like Caesar or blue cheese are also good
Optional Add-Ins
  • 1 cup Cheese Omit for dairy-free or use feta

Equipment

  • medium bowl
  • large bowl
  • Spatula
  • Knife
  • Cutting Board

Method
 

Preparation Steps
  1. In a medium bowl, combine cooked and diced chicken with honey garlic sauce and buffalo wing sauce, mixing until coated, about 1-2 minutes.
  2. Take a large bowl and add chopped romaine lettuce. Drizzle ranch dressing over the lettuce, tossing gently for 1-2 minutes until evenly coated.
  3. Dice the red onion, red bell pepper, and cucumber into bite-sized pieces. Layer the dressed romaine with these colorful veggies, adding cheese if desired.
  4. Spoon the honey hot chicken mixture evenly over the layered vegetables.
  5. Serve immediately to enjoy the best texture.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 12gVitamin A: 100IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Make the chicken mixture up to 3 days ahead. Store leftover salad components separately. Consume within 3 days for best flavor.

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