Honey Hot Chicken Salad

Harnessing the perfect blend of sweet and heat, this Honey Hot Chicken Salad recipe delivers a vibrant, flavorful meal that's both satisfying and surprisingly simple to prepare, making it an ideal solution for busy weeknights or impressive potluck contributions.

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Prep Time 25

Cook Time 25

Chill Time 30

Servings: 4 servings

Course: Main Course, Salad

Ingredients Equipment Method Notes

Ingredients

1.5 pounds boneless, skinless chicken breasts or thighs
1 cup mayonnaise full-fat recommended for creamier texture
1/4 cup hot sauce your favorite brand or blend, e.g., Frank's RedHot, Sriracha
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper optional, for extra heat
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill or parsley optional, for freshness
to taste salt
to taste freshly ground black pepper

For serving

Lettuce cups, bread, crackers, or salad greens

Equipment

Large mixing bowl
Medium Bowl
Spatula

Method

Begin by cooking your chicken. You can poach, bake, or grill 1.5 pounds of boneless, skinless chicken breasts or thighs until fully cooked and no longer pink inside. For poaching, simmer the chicken in lightly salted water for about 15-20 minutes, or until an internal temperature of 165°F (74°C) is reached. Baking involves placing chicken on a baking sheet and baking at 375°F (190°C) for 20-25 minutes. Grilling offers a smoky flavor; cook over medium heat for about 6-8 minutes per side.
1.5 pounds boneless, skinless chicken breasts or thighs
Once cooked, allow the chicken to cool slightly. Then, shred or dice it into bite-sized pieces. Placing the cooled chicken in a large mixing bowl makes subsequent steps easier.
In a separate medium bowl, whisk together the 1 cup of mayonnaise, 1/4 cup of hot sauce, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of cayenne pepper (if using).
1 cup mayonnaise, 1/4 cup hot sauce, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper
Continue whisking until all ingredients are thoroughly combined and the dressing is smooth and emulsified. Taste the dressing and adjust seasonings as needed. If you prefer it spicier, add a little more hot sauce or cayenne. For more sweetness, incorporate an additional drizzle of honey.
Add the finely chopped celery (1/4 cup) and finely chopped red onion (1/4 cup) to the bowl with the prepared chicken. If you're using fresh herbs like dill or parsley for an added layer of freshness, stir in 2 tablespoons of chopped herbs now.
1/4 cup finely chopped celery, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh dill or parsley
Pour the prepared honey hot dressing over the chicken mixture. Gently fold everything together with a spatula until the chicken and vegetables are evenly coated with the creamy, spicy dressing.
Season generously with salt and freshly ground black pepper to your preference. Stir again to ensure the seasoning is well distributed.
to taste salt, to taste freshly ground black pepper
For the best flavor development, cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the chicken to absorb the delicious dressing.
Once chilled and the flavors have melded, your Honey Hot Chicken Salad is ready to be served.
Serve it in lettuce cups for a lighter option, pile it high on your favorite bread for a hearty sandwich, or enjoy it with crackers or over a bed of fresh salad greens for a customizable meal experience.
Lettuce cups, bread, crackers, or salad greens

Notes

Proper storage is key to enjoying your Honey Hot Chicken Salad for days to come. Refrigerated: Store in an airtight container for up to 3-4 days. Freezing: Not ideal for texture, but can be frozen for 1-2 months. Reheating: Thaw in refrigerator overnight, serve chilled or gently warm over low heat.