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Crispy Hot Honey Chicken Salad - A Sweet-Heat Crunch You’ll Crave

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Crispy Chicken:
  • 1 lb boneless, skinless chicken tenders (or chicken breasts cut into strips)
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Neutral oil for frying or spraying (if baking/air-frying)
  • For the Hot Honey:
  • 1/3 cup honey
  • 1–2 tsp hot sauce or 1/2–1 tsp red pepper flakes (adjust to taste)
  • 1 tsp apple cider vinegar
  • Pinch of salt
  • For the Salad:
  • 6 cups mixed greens (romaine, arugula, or spring mix)
  • 1 cup shredded red cabbage
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1 avocado, sliced
  • 1/3 cup thinly sliced red onion
  • 1/2 cup corn kernels (fresh, grilled, or thawed frozen)
  • 1/3 cup crumbled feta or goat cheese (optional)
  • 1/4 cup toasted pepitas or chopped almonds
  • For the Dressing:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 small garlic clove, grated
  • Salt and pepper to taste

Method
 

  1. Preheat and prep. Set your oven to 425°F if baking, or preheat an air fryer to 390°F. If pan-frying, heat 1/2 inch of oil in a skillet over medium-high heat.
  2. Season the dry mix. In one shallow bowl, combine flour, garlic powder, smoked paprika, onion powder, salt, and pepper. In a second bowl, add beaten eggs. In a third, add panko.
  3. Bread the chicken. Dredge chicken in the seasoned flour, shake off excess, dip in egg, then press into panko until well coated. Place on a tray.
  4. Cook the chicken. Bake: Place on a wire rack over a sheet pan, spray lightly with oil, and bake 15–18 minutes, flipping once, until golden and cooked through.
  5. Air-fry: Arrange in a single layer, spray, and cook 10–12 minutes, flipping halfway, until crisp and 165°F inside.
  6. Pan-fry: Fry 3–4 minutes per side until golden and cooked through. Drain on a rack or paper towels.
  7. Make the hot honey. Warm honey in a small saucepan over low heat. Stir in hot sauce or red pepper flakes, apple cider vinegar, and a pinch of salt. Keep it warm on the lowest heat or set aside.
  8. Whisk the dressing. In a jar, combine olive oil, apple cider vinegar, Dijon, honey, garlic, salt, and pepper. Shake or whisk until emulsified.
  9. Build the salad base. In a large bowl, toss mixed greens, red cabbage, tomatoes, cucumber, red onion, and corn with half the dressing. Taste and add more dressing if needed.
  10. Slice and glaze the chicken. Slice the crispy chicken into strips. Drizzle or brush with hot honey so it clings to the crust.
  11. Assemble. Top the dressed greens with avocado, hot-honey chicken, feta, and pepitas. Finish with an extra tiny drizzle of hot honey if you like more heat.
  12. Serve right away. This salad shines when the chicken is still warm and the greens are crisp.