Honey Hot Chicken Salad

Ingredients

Serves 2 to 3

For the chicken

2 boneless, skinless chicken breasts (or 4 thighs)

1/2 cup flour

1 egg, beaten

3/4 cup breadcrumbs (panko or regular)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic powder

Oil for frying or baking

For the honey hot glaze

1/4 cup honey

2 to 3 tablespoons hot sauce (adjust to taste)

1 tablespoon butter

1/4 teaspoon garlic powder

Pinch of smoked paprika

Optional: pinch of cayenne

For the salad

4 cups romaine or mixed greens

1/2 avocado, sliced

1/2 cup cherry tomatoes, halved

1/2 cucumber, thinly sliced

1/4 cup shredded carrots

Optional: sliced red onion, pickles, shredded cheese

Dressing (optional)

Ranch, honey mustard, vinaigrette, or your favorite creamy dressing

Instructions

1. Prepare the Chicken

Slice chicken into strips or small cutlets.

Set up a breading station with three bowls: flour in one, beaten egg in another, and breadcrumbs mixed with salt, pepper, and garlic powder in the third.

Dip each chicken piece in flour, then egg, then breadcrumbs. Press gently to adhere.

Bake at 400°F for 18 to 22 minutes, air-fry at 390°F for 14 minutes, or pan-fry in oil until golden and cooked through.

Set aside on a wire rack or paper towel-lined plate.

2. Make the Honey Hot Sauce

In a small saucepan over low heat, combine honey, hot sauce, butter, garlic powder, paprika, and cayenne if using.

Whisk and heat until melted and combined. Don’t boil.

Toss warm chicken in the sauce until evenly coated.

3. Build the Salad

In a large bowl or on serving plates, arrange greens, avocado, cucumber, tomatoes, carrots, and any additional toppings.

Top with hot honey chicken strips.

Drizzle with dressing if using or serve it on the side.

4. Serve

Serve immediately while the chicken is warm and crispy. Garnish with fresh herbs, cheese, or a squeeze of lime if desired.