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Honey Hot Chicken Salad

A bold and satisfying salad made with juicy diced chicken breast tossed in sweet and spicy honey hot sauce, served over crisp romaine lettuce with fresh vegetables and creamy ranch dressing.
Print Recipe Save to Pins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Calories: 576
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts cooked and diced
  • 1/4 cup honey garlic sauce homemade recommended
  • 1/4 cup buffalo wing sauce or hot sauce such as Frank's Red Hot
  • 2 heads romaine lettuce chopped and washed
  • 3 tbsp ranch dressing or any creamy dressing of choice, up to 6 tbsp to taste
  • 1/2 medium red onion diced
  • 1 large red bell pepper diced
  • 1/2 large cucumber diced
  • shredded cheddar cheese to taste, optional

Equipment

  • Baking sheet
  • Small mixing bowl
  • Large mixing bowl
  • Tongs
  • Chef knife and cutting board

Method
 

  1. Bake chicken breasts at 400 degrees F for 22 to 25 minutes or until internal temperature reaches 165 degrees F. Let rest for 5 minutes, then dice into bite-sized pieces.
  2. In a small bowl, combine the diced chicken with the honey garlic sauce and buffalo wing sauce. Toss well until every piece is fully coated. Set aside.
  3. In a large mixing bowl, add the chopped romaine lettuce. Drizzle with ranch dressing and toss gently until the leaves are lightly coated. Do not overdress.
  4. Divide the dressed romaine between two large plates or bowls. Top evenly with diced red onion, red bell pepper, and cucumber.
  5. Pile the honey hot chicken generously over each salad. Add shredded cheddar cheese if using, and serve immediately while the chicken is still warm.

Notes

Use rotisserie or leftover chicken to save time. Reduce or omit buffalo sauce for a milder version. Store all components separately if prepping ahead and assemble fresh before serving. Honey garlic sauce can be swapped for teriyaki sauce if preferred.