This hot honey chicken salad is a tasty mix of juicy chicken, crunchy greens, and a sweet-spicy honey glaze. Topped with a creamy yogurt dressing, it’s fresh and fun!
Honestly, who can resist that sweet kick? This salad is my go-to when I want something satisfying yet light. Pair it with some crusty bread, and you’re set for a fabulous meal!
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs because they stay juicy and tender. If you’re looking for a lighter option, you could swap them for chicken breasts, but be mindful to not overcook them as breasts can dry out quicker.
Honey: Honey is key for that sweet kick! If you’re out of honey, you could use agave syrup or maple syrup, but remember, they might change the flavor slightly.
Hot Sauce: Adjust the heat level to your liking by choosing your favorite hot sauce. If you’re sensitive to spice, try a milder option or even some chili powder mixed with a touch of vinegar for a subtler heat.
Greens: Romaine lettuce is crisp and refreshing. If you want to mix it up, use mixed greens, spinach, or even kale for a different texture and flavor.
How Do I Get the Chicken Extra Crispy?
To achieve that perfect crispy coating, it’s essential to follow a few key steps. Properly coating the chicken and maintaining the right oil temperature are crucial for the best results.
- Make sure to pat the chicken dry before coating. This helps the batter stick better.
- The flour mixture adds crunch; don’t skip it! Dredge the chicken well, ensuring it’s fully coated.
- Ensure your oil is hot enough (about 350°F) before frying. This prevents the chicken from soaking up too much oil while cooking.
- Fry in batches to avoid crowding the pan, which can lower the oil temperature and lead to soggy chicken.
- Let the chicken drain on paper towels to remove excess oil and keep it crispy.
Hot Honey Chicken Salad with Yogurt Dressing
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 egg, beaten
- 1/2 cup breadcrumbs
- Oil for frying
- 1/4 cup honey
- 2-3 tbsp hot sauce (adjust to taste)
For the Salad:
- 4 cups romaine lettuce, chopped
- 1 cup corn (canned or frozen and thawed)
- 1 cup shredded carrots
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup sliced jalapeños (optional)
For the Yogurt Dressing:
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp honey
- 1 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This delicious hot honey chicken salad takes about 30 minutes to prepare and cook. It’s a quick meal that’s perfect for lunch or dinner, giving you time to enjoy your day while creating something tasty!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by mixing together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a medium bowl. This will be your seasoned flour. In another bowl, beat the egg until it’s nice and fluffy. Finally, place the breadcrumbs in a third shallow dish. Now you’re ready to coat your chicken!
2. Coat the Chicken:
Take each piece of chicken and dip it into the seasoned flour first, ensuring it’s well coated. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, coat the chicken in the breadcrumbs, pressing gently to make sure they stick. Set the coated pieces aside on a plate.
3. Fry the Chicken:
Heat oil in a large frying pan over medium heat. Once the oil is hot enough (you can test it by dropping in a breadcrumb; if it sizzles, you’re ready!), add the chicken pieces in batches. Fry them for about 4-5 minutes on each side until they are golden brown and cooked through. Once done, remove them from the pan and drain them on paper towels to absorb any excess oil.
4. Make the Hot Honey Sauce:
In a small saucepan, combine the honey and hot sauce over low heat. Stir everything together until well mixed and heated through. This will create a sweet and spicy sauce that’s just perfect for drizzling over your golden chicken.
5. Prepare the Yogurt Dressing:
For the dressing, take a bowl and whisk together the Greek yogurt, lemon juice, honey, garlic powder, salt, and pepper until it’s nice and smooth. Taste it and adjust the seasoning as needed—it should be tangy and a little sweet!
6. Assemble the Salad:
In a large platter or salad bowl, layer the chopped romaine lettuce as the base. Then add the corn, shredded carrots, thinly sliced red onion, diced avocado, and jalapeños if you like some heat. Make it colorful and inviting!
7. Top and Serve:
Finally, place the crispy hot honey chicken right on top of your salad. Drizzle generously with the yogurt dressing just before serving. Enjoy your delightful Hot Honey Chicken Salad!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer! Just cut them into similar-sized pieces and adjust the cooking time, as chicken breasts may cook a little faster. Aim for 3-4 minutes per side, depending on the thickness.
What If I Don’t Have Cornstarch?
No worries! You can substitute cornstarch with an equal amount of additional flour or use arrowroot powder if you have it. This will help achieve a similar crispy texture when frying the chicken.
How Can I Make This Salad Ahead of Time?
You can prepare the chicken and yogurt dressing ahead of time. Cook the chicken and toss it with the hot honey sauce, then store it in an airtight container in the fridge for up to 2 days. When ready to serve, assemble the salad and add the chicken for a fresh experience!
What’s the Best Way to Store Leftover Salad?
Store any leftover salad in an airtight container, but keep the dressing separate to prevent sogginess. The salad can last for up to 2 days in the fridge, but it’s best enjoyed fresh. If you have extra chicken, store it in a separate container as well!
