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–+ servings

Honey Hot Chicken Salad

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A delightful combination of sweet, spicy, and crunchy textures, perfect for any occasion.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 cups cooked chicken breast, diced Use leftover rotisserie chicken for quicker prep.
  • 1/4 cup hot sauce Such as Frank’s RedHot.
  • 1/4 cup honey
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
For the Salad
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup bell peppers, diced Any color of choice.
  • 1/4 cup green onions, chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup sliced almonds, toasted Toasted for extra flavor.
  • Lettuce leaves for serving (optional) For fresh presentation.

Method
 

Marinating the Chicken
  1. In a small bowl, whisk together the hot sauce, honey, olive oil, garlic powder, salt, and pepper until well-combined.
  2. Place the cooked, diced chicken in a medium-sized mixing bowl and pour the honey-hot sauce mixture over it. Stir until evenly coated. Let it marinate for about 15 minutes.
Preparing the Salad
  1. In a separate large bowl, combine the celery, red onion, bell peppers, and green onions. Stir everything together well.
  2. In another small bowl, mix the mayonnaise, Dijon mustard, and lemon juice. Pour the dressing over the vegetable mixture and mix until evenly coated.
  3. Add the marinated chicken to the bowl with the vegetables and dressing, and toss everything together until fully combined.
  4. Finally, sprinkle the toasted almonds over the salad and gently mix them in.
Serving
  1. Serve the honey hot chicken salad in lettuce leaves for a fresh, crunchy wrap, or enjoy it as a standalone dish.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 22gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 12g

Notes

If you have leftovers, store in an airtight container in the refrigerator. Good for about 3 days. Reheat chicken dishes thoroughly to an internal temperature of 165°F if warming up. For longer storage, freeze the chicken salad without the veggies and dressing.
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