Description
This Honey Hot Chicken Salad is a flavorful and quick meal perfect for lunch or dinner. It combines tender cooked chicken with a zesty blend of honey garlic sauce and buffalo wing sauce, tossed with fresh romaine lettuce, crisp vegetables, and your choice of dressing. The result is a deliciously spicy and sweet salad that satisfies cravings for both heat and sweetness.
Ingredients
Scale
Chicken & Sauces
- 2 Chicken Breasts, cooked and diced
- ¼ cup Honey Garlic Sauce
- ¼ cup Buffalo Wing Sauce or plain hot sauce (like Frank’s Red Hot)
Salad Base
- 2 heads Romaine Lettuce, chopped and washed
- ½ medium Red Onion, diced
- 1 large Red Bell Pepper, diced
- ½ large Cucumber, diced
Dressings & Garnish
- 3-6 Tablespoons Ranch Dressing or any dressing of choice
- Cheese, shredded (optional)
Instructions
- Prepare Chicken Mixture: In a bowl, combine the cooked and diced chicken breasts with the honey garlic sauce and buffalo wing sauce. Toss well to coat all the chicken pieces evenly, creating a spicy-sweet flavor profile.
- Prepare the Salad Base: Chop and wash the romaine lettuce thoroughly. Dice the red onion, red bell pepper, and cucumber into bite-sized pieces to add crunch and freshness to the salad.
- Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce with the diced red onion, bell pepper, and cucumber. Add the honey hot chicken mixture on top.
- Add Dressing: Drizzle 3 to 6 tablespoons of ranch dressing (or your preferred dressing) over the salad. Gently toss everything together, ensuring all ingredients are evenly coated with the dressing.
- Add Cheese (Optional): Sprinkle shredded cheese over the salad if desired, adding extra texture and flavor.
- Serve: Divide the salad into two servings and serve immediately for the best taste and freshness.
Notes
- You can adjust the amount of buffalo wing sauce to control the heat level according to your preference.
- Use any type of dressing that suits your taste if ranch is not preferred.
- For a lower-fat version, choose a light or reduced-fat dressing and omit the cheese.
- This salad is best served fresh and does not store well for long periods due to the leafy greens.
