Go Back
Honey Hot Chicken Salad Recipe
Ben Carraoli

Honey Hot Chicken Salad Recipe

I recently made the Honey Hot Chicken Salad and absolutely loved it – the blend of sweet, spicy and fresh crisp greens had me diving in for seconds before I knew it. I’m excited to share the recipe with you in a friendly, step-by-step style, so you can make it in your own kitchen and enjoy it just like I did.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts cooked and diced – I used breast meat for lean protein and tender texture.
  • ¼ cup honey garlic sauce – this sweet sauce is the flavour “pop” of the dish.
  • ¼ cup buffalo wing sauce or plain hot sauce like Frank’s – gives the spicy element and pairs beautifully with the honey.
  • 2 heads romaine lettuce chopped and washed – romaine offers crisp leaves that hold the toppings well (avoid frozen greens for best texture).
  • 3-6 tablespoons ranch dressing or dressing of choice – using a creamy dressing balances the heat nicely.
  • ½ medium red onion diced – adds sharpness and colour; freshly diced is better than pre-chopped.
  • 1 large red bell pepper diced – vibrant colour and sweet crunch.
  • ½ large cucumber diced – adds freshness and hydrates the salad a little.
  • Cheese shredded (optional) – cheddar or any shredded cheese works; I recommend grating fresh cheddar for better melt and flavour.

Method
 

  1. In a small bowl, combine your cooked diced chicken with the honey garlic sauce and buffalo wing/hot sauce. Toss until every piece is evenly coated so you have a sweet-spicy chicken mixture ready.
  2. In a large bowl, place the chopped romaine lettuce and pour over the ranch (or dressing of your choice). Toss gently so the leaves get evenly coated but remain crisp and fresh.
  3. On a large serving platter or individual plates, spread the dressed romaine as the base. Then layer on the diced red onion, red bell pepper, cucumber and shredded cheese (if using). Finally, top everything with the hot honey chicken. Serve immediately for best texture and flavour.

Notes

  • I dried the lettuce thoroughly after washing – this prevented the dressing from getting watery.
  • I used freshly grated cheddar cheese rather than pre-shredded – it melted slightly on the warm chicken and tasted fresher.
  • I adjusted the hot sauce quantity according to my heat preference – you can always add more, but you can’t take it away later.
  • I served the chicken right after tossing in the sauce – waiting too long made it soggy rather than crisp.