This crispy honey hot chicken salad brings together golden, crunchy chicken coated in a sweet-spicy glaze with cool, creamy Caesar-dressed romaine. I first made this on a Wednesday night when I wanted something more exciting than plain grilled chicken, and the combination of that sticky hot honey sauce with crisp lettuce completely won me over. It's surprisingly quick to pull together, and the contrast between the warm, spicy chicken and the cool, tangy salad makes every bite feel special.
If you're craving something with a little kick, you might also love this Easy Korean Ground Beef Bowl Recipe | 20-Minute Dinner or this Healthy Avocado Chicken Wrap Recipe | 10-Minute Lunch for another fast, flavor-packed meal.
What You'll Love About This Honey Hot Chicken Salad
Quick and satisfying - From start to finish, you'll have dinner on the table in about 30 minutes
Texture heaven - Crispy chicken, crunchy romaine, creamy dressing, and optional toppings like pepitas and hemp seeds
Customizable heat - Adjust the honey in your sauce to make it as mild or as fiery as you like
Protein-packed - Keeps you full without feeling heavy
Great for meal prep - The components store well separately and come together fast when you're ready to eat
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Honey Hot Chicken Salad Ingredients
Here's what makes this Honey Hot Chicken Salad recipe come together beautifully.
See recipe card below this post for ingredient quantities
For the Crispy Chicken
- Chicken breasts: Sliced thin so they cook quickly and evenly. Organic chicken tends to have better texture and flavor.
- Arrowroot starch powder: Creates the first layer of coating and helps the egg stick. It also adds extra crispiness.
- Cassava flour: Forms a gluten-free coating that crisps up beautifully in the skillet. You can substitute regular flour if needed.
- Garlic powder: Adds savory depth to the coating.
- Chili powder: Brings warmth and a subtle smokiness to the chicken.
- Sea salt: Seasons the coating and enhances all the other flavors.
- Paprika: Adds color and a mild sweet-smoky flavor.
- Onion powder: Rounds out the savory notes in the seasoning blend.
- Ground pepper: Gives a gentle kick of heat.
- Avocado oil: Has a high smoke point, making it perfect for pan-frying without burning.
- Egg: Helps the coating stick to the chicken and creates that crispy texture.
For the Hot Honey Sauce
- Hot sauce: Cholula works wonderfully, but Frank's or your favorite brand is fine. This is where the spice comes from.
- Honey: Balances the heat with sweetness and creates that glossy glaze. Start with 2 tablespoons and add more if you want it sweeter.
For the Salad
- Romaine hearts: Stay crisp and sturdy enough to hold up to the warm chicken and dressing.
- Caesar dressing: Use a dairy-free option like SideDish DF Miso Caesar or Primal Kitchen, or make your own. The creamy, tangy flavor is essential here.
Optional Toppings + Mix-ins
- Fresh cilantro leaves: Adds brightness and a fresh herbal note.
- Croutons: Homemade sourdough croutons bring extra crunch. Store-bought works too.
- Grated Parmesan: Adds salty, nutty flavor if you're not keeping it dairy-free.
- Avocado: Creamy richness that cools down the spice.
- Lemon slices: A squeeze of fresh lemon brightens everything up.
- Raw hempseeds: Nutty flavor and added protein.
- Pumpkin seeds: Extra crunch and a subtle earthy flavor.
- Fresh ground black pepper: A final touch of spice.
How To Make Honey Hot Chicken Salad
This healthy Honey Hot Chicken Salad comes together in four simple steps.
Make the Crispy Hot Honey Chicken
Set up your dredging station: Get three shallow bowls ready. Put the arrowroot powder in the first bowl, whisk your egg in the second, and mix the cassava flour with garlic powder, chili powder, sea salt, paprika, onion powder, and ground pepper in the third bowl.
Coat the chicken: Take each halved chicken breast and press it into the arrowroot powder, coating both sides. Dip it into the whisked egg, letting any excess drip off, then press it into the seasoned cassava flour mixture until well coated.
Cook the chicken: Heat the avocado oil in your skillet over medium heat. You'll know it's ready when you can hold your hand a few inches above the pan and feel the warmth. Add the coated chicken pieces and cook for 3 to 5 minutes on each side, until they're golden brown and the internal temperature hits 165°F (75°C). The chicken should look crispy and smell amazing.
Make the Hot Honey Sauce
Mix the sauce: In a large bowl, whisk together the hot sauce and honey. Use about 2 parts hot sauce to 1 part honey, which gives you a nice balance of heat and sweetness.
Coat the chicken: While the chicken is still warm, toss each piece in the sauce until it's fully coated and glossy.
Slice it up: Move the sauced chicken to a cutting board and slice it into half-inch-thick strips. The warm chicken will smell incredible at this point.
Prepare the Salad
Dress the greens: Put your chopped romaine in a large bowl and add the Caesar dressing. Toss everything together until the leaves are evenly coated.
Add cilantro if using: If you like cilantro, toss in the chopped leaves now and give it another quick mix.
Assemble the Salad
Top with chicken: Arrange the sliced hot honey chicken right on top of your dressed romaine.
Add your favorites: This is where you make it your own. Sprinkle on croutons for extra crunch, add sliced avocado for creaminess, toss on some Parmesan if you want it, squeeze fresh lemon over everything, and finish with hempseeds, pumpkin seeds, or freshly ground black pepper. You can go minimal or load it up, whatever sounds good to you.
Substitutions and Swaps
- Chicken: Boneless thighs work great if you prefer dark meat. They stay extra juicy.
- Arrowroot powder: Cornstarch is a good substitute in equal amounts.
- Cassava flour: Regular all-purpose flour or almond flour both work. The texture will be slightly different but still delicious.
- Hot sauce: Try sriracha, Tabasco, or even a milder sauce like Valentina if you want less heat.
- Honey: Maple syrup or agave nectar work well, though the flavor will be a bit different.
- Caesar dressing: Ranch or a creamy avocado dressing are tasty alternatives.
- Romaine: Chopped kale, butter lettuce, or mixed greens all work nicely.
Equipment For Honey Hot Chicken Salad
- 3 shallow bowls for the dredging station
- Skillet for cooking the chicken (a 10 or 12-inch works best)
- Whisk for mixing the egg and sauce
- Large mixing bowl for tossing the salad
- Cutting board and knife for slicing the chicken
Storage Your Honey Hot Chicken Salad
Refrigerator: Store the cooked Honey Hot Chicken Salad, sauce, and dressed salad separately in airtight containers. The chicken stays good for 3 to 4 days, and the salad (if already dressed) is best eaten within 1 to 2 days. If you keep the salad undressed, it'll last up to 4 days.
Meal prep tip: Keep the components separate and assemble individual servings throughout the week. The chicken reheats beautifully in a skillet or oven to crisp it back up.
Freezing: The cooked, unsauced chicken freezes well for up to 2 months. Thaw it overnight in the fridge, reheat, then toss with fresh hot honey sauce. Don't freeze the Honey Hot Chicken Salad.
Serving Suggestions
This Honey Hot Chicken Salad pairs wonderfully with:
- Warm garlic bread - Perfect for soaking up any extra dressing and sauce at the bottom of your bowl
- A cold glass of iced tea or lemonade - The sweetness helps balance the spice
- Roasted sweet potato wedges - Adds heartiness and a touch of natural sweetness
- Fresh fruit salad - Something like watermelon or pineapple on the side cools things down nicely
You could also try serving it alongside this Easy Minestrone Soup Recipe | Better Than Restaurant for a more complete meal.and up well to freezing for X days/weeks/months.
Top Tip
Taste your sauce before tossing - Everyone's heat tolerance is different, so adjust the honey to your liking
Don't skip the double dredge - The arrowroot first, then egg, then seasoned flour creates the crispiest coating
Keep your oil at medium heat - Too hot and the coating burns before the chicken cooks through; too low and it gets greasy
Sauce while warm - The hot honey sauce sticks better and absorbs into the coating when the chicken is still warm from the pan
Dress your salad right before serving - This keeps the romaine crisp and fresh
FAQ
What are some common mistakes to avoid when making Honey Hot Chicken Salad?
The biggest mistake is adding warm chicken directly to the Honey Hot Chicken Salad if you want it to stay crisp, unless you're serving it right away. Also, overdressing the greens makes everything soggy, so start with less dressing than you think you need. You can always add more. Finally, don't skip seasoning the chicken well during the coating process, that's where most of your flavor comes from.
How long can Honey Hot Chicken Salad be served?
If you're serving this at a party or gathering, don't leave the assembled salad out at room temperature for more than 2 hours. The warm chicken and creamy dressing can become a food safety issue after that. If it's a hot day, cut that time down to 1 hour.
Do you have to wait for chicken to cool before making chicken salad?
For this Honey Hot Chicken Salad, you actually want the chicken warm when you toss it in the hot honey sauce because it helps the sauce stick and soak in. But if you're meal prepping or want a cold Honey Hot Chicken Salad, let the sauced chicken cool completely before adding it to the dressed greens. That way your romaine stays crisp and cold.
How many days does Honey Hot Chicken Salad last?
When stored properly in the fridge, the cooked chicken (kept separate from the greens) lasts 3 to 4 days. The Honey Hot Chicken Salad is best eaten within 1 to 2 days. For longest freshness, store everything separately and assemble portions as you need them throughout the week.
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Pairing
These are my favorite dishes to serve with Honey Hot Chicken Salad
Honey Hot Chicken Salad
Equipment
- 3 Shallow bowls For dredging the chicken
- 1 Skillet A 10 or 12-inch skillet works best for frying the chicken
- 1 Whisk For mixing the egg and sauce
- 1 Large mixing bowl For tossing the salad ingredients
- 1 Cutting Board and Knife For slicing the cooked chicken
Ingredients
For the Crispy Chicken
- 2 organic chicken breasts sliced in half lengthwise, about ¼-inch thick (Ensure they are fresh and high-quality)
- ¼ cup arrowroot starch powder For dredging and crispiness
- ⅓ cup cassava flour Provides a gluten-free alternative to flour
- ½ teaspoon garlic powder For flavor
- 1 teaspoon chili powder Adds a mild heat
- ½ teaspoon sea salt For seasoning
- ½ teaspoon paprika Adds color and smokiness
- ½ teaspoon onion powder Enhances flavor depth
- ¼ teaspoon ground pepper For a hint of spice
- 3 tablespoon avocado oil A neutral oil for frying
- 1 egg For dredging and binding the flour mixture
For the Hot Honey Sauce
- ¼ cup hot sauce Any preferred brand, like Cholula or Frank's, for heat
- 2-3 tablespoon honey For sweetness to balance the heat
For the Salad
- 3 heads romaine hearts chopped (For a crisp, fresh base)
- 3 tablespoon heaping Caesar dressing Use your favorite, such as Primal Kitchen or homemade
- ½ cup fresh cilantro leaves roughly chopped (Optional, for a fresh herbal touch)
- Croutons Optional, homemade sourdough croutons are ideal
- Grated parmesan to taste (For added richness)
- 1 avocado sliced (Adds creaminess and texture)
- 2 to 3 lemon slices cut ¼ inch thick (For a fresh citrus pop)
- 2 tablespoon raw hempseeds Optional, for extra crunch and nutrition
- 2 tablespoon raw or roasted pumpkin seeds Optional, for crunch
- Freshly ground black pepper to taste (For seasoning)
Instructions
- Set up three shallow bowls: one with arrowroot starch, another with whisked eggs, and the last with a mixture of cassava flour and seasonings.
- Dredge each chicken piece in the arrowroot powder, followed by the egg, and finally the cassava flour mixture.
- Heat avocado oil in a skillet over medium heat. Once hot, add chicken pieces and cook for about 3-5 minutes per side, or until the internal temperature reaches 165°F.
- In a large bowl, mix together hot sauce and honey in a 2:1 ratio. Toss each piece of crispy chicken in the sauce until fully coated.
- Transfer the coated chicken to a cutting board and slice into ½-inch thick pieces.
- In a large bowl, combine chopped romaine lettuce and Caesar dressing. Toss well to coat.
- If using, add chopped cilantro to the salad and toss again.
- Top the salad with slices of crispy chicken and your desired toppings, including croutons, grated parmesan, avocado slices, lemon wedges, hempseeds, and pumpkin seeds. Finish by adding a dash of freshly ground black pepper.
- Enjoy your crispy hot honey chicken Caesar salad!
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