Introduction

This Honey Hot Chicken Salad is a vibrant, flavorful dish that combines the sweet tang of honey garlic sauce with the spicy kick of buffalo wing sauce. It’s a quick and satisfying salad perfect for lunch or a light dinner.

A white square plate rests on a white marbled surface, layered with fresh chopped romaine lettuce as the first layer. On top of the lettuce are small diced pieces of green cucumber, red bell pepper, and finely chopped white onion, scattered evenly. The top layer consists of bite-sized chunks of glazed chicken, coated in a shiny, reddish-brown sauce, spread mostly on the right side of the plate. Some shredded yellow cheese is lightly visible among the lettuce and vegetables near the edges. A striped towel is partially seen under the plate on the left, with wooden cooking spoons placed next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
2 heads romaine lettuce (chopped and washed)
3-6 tablespoons ranch dressing (or any dressing of choice)
½ medium red onion (diced)
1 large red bell pepper (diced)
½ large cucumber (diced)
Cheese (shredded, optional)

Instructions

Step 1: In a small bowl, combine the cooked and diced chicken with the honey garlic sauce and buffalo wing sauce. Toss well to coat the chicken evenly.
Step 2: In a large bowl, toss the chopped romaine lettuce with your choice of dressing until well coated.
Step 3: Divide the dressed lettuce between two large plates or bowls.
Step 4: Top the salad with diced red onion, red bell pepper, cucumber, shredded cheese if using, and the prepared honey hot chicken.
Step 5: Serve immediately for the best flavor and texture.

Tips & Variations

Use cooked rotisserie chicken to save time without sacrificing flavor.
Swap buffalo wing sauce for a milder hot sauce if you prefer less heat.
Add avocado slices for extra creaminess and richness.
Try blue cheese dressing instead of ranch for a sharper taste.
For a crunchier salad, toss in some toasted nuts or seeds.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the chicken mixture chilled. Assemble the salad just before serving to maintain crispness. Reheat the chicken gently in a microwave or skillet if desired, but avoid reheating the entire salad to prevent sogginess.

How to Serve

The image shows a fresh salad with three main layers. The bottom layer is made of light green lettuce leaves, spread evenly as the base. On top, there is a mix of small chopped vegetables: red bell peppers, white onions, and green cucumbers, creating a colorful middle layer. The top layer consists of small pieces of cooked chicken coated in a glossy orange sauce, scattered all over the salad. The dish is placed on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked chicken?

This recipe requires cooked chicken for quick assembly. If you only have raw chicken, cook it thoroughly by baking, grilling, or pan-frying before dicing and mixing with the sauces.

What can I substitute for buffalo wing sauce?

If buffalo wing sauce is not available, you can use any hot sauce such as Frank’s Red Hot or a mild chili sauce depending on your heat preference. Mixing hot sauce with a bit of melted butter can mimic the traditional buffalo sauce flavor.