Introduction

This Hot Honey Chicken Salad combines crispy, spicy chicken fillets with a sweet and tangy honey glaze. Fresh vegetables, creamy blue cheese, and a zesty Ranch dressing make this salad a perfect balance of flavors and textures for a satisfying meal.

A large bowl holds a fresh salad with three main layers visible: at the bottom, bright green lettuce leaves form a leafy base; the middle layer includes thin slices of cucumber in pale green and light texture, along with halved cherry tomatoes in bright red; the top layer shows golden-brown crispy chicken pieces with a crunchy texture, scattered evenly along with chunks of creamy white and blue-veined cheese. There is a light dressing drizzled across the salad adding a shiny finish, and a faint sprinkle of black pepper on top. The bowl appears ceramic with a soft beige color, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
1 tablespoon red pepper flakes
1 garlic clove, minced
½ cup honey
½ tablespoon apple cider vinegar
2 chicken breasts, cut into fillets
Salt and pepper
4 cups cornflakes, crumbled
¼ cup all-purpose flour
¼ cup Parmesan cheese, shredded
2 teaspoons garlic powder
1 teaspoon smoked paprika
2 large eggs, beaten
Avocado oil spray (optional)
4 cups shredded lettuce
1 cup cherry tomatoes, sliced
½ cucumber, sliced
¼ cup blue cheese, crumbled
¼ cup Ranch dressing

Instructions

Step 1: In a small saucepan, heat the vegetable oil over medium heat. Add the red pepper flakes and minced garlic, cooking for about 1 minute until fragrant. Stir in the honey and apple cider vinegar, then remove from heat and set aside.
Step 2: Season the chicken fillets with salt and pepper. In a shallow bowl, combine the crumbled cornflakes, flour, Parmesan cheese, garlic powder, and smoked paprika.
Step 3: Dip each chicken fillet into the beaten eggs, then dredge in the cornflake mixture, pressing gently to coat thoroughly.
Step 4: Heat a large skillet over medium heat and spray lightly with avocado oil if using. Cook the coated chicken fillets for 4-5 minutes on each side, or until golden brown and cooked through.
Step 5: Remove the chicken from the skillet and immediately brush each piece with the hot honey glaze.
Step 6: Arrange shredded lettuce on plates, then top with sliced cherry tomatoes, cucumber, and the honey-glazed chicken.
Step 7: Sprinkle crumbled blue cheese over the salad and drizzle with Ranch dressing just before serving.

Tips & Variations

For extra crunch, toast the cornflakes lightly in a dry pan before using.
Swap the blue cheese for feta or goat cheese if you prefer a milder flavor.
Adjust the amount of red pepper flakes to control the heat level in the hot honey glaze.
Use chicken tenders instead of fillets for smaller, bite-sized pieces.

Storage

Store leftover chicken separately from the salad in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or oven to maintain crispiness. Assemble fresh salad components just before serving for the best texture.

How to Serve

A large bowl filled with a fresh salad that has a base layer of green leafy lettuce and thin, light green cucumber slices scattered throughout. On top of this base are halved bright red cherry tomatoes adding vibrant color. There are several pieces of golden brown, crunchy fried chicken chunks placed evenly over the salad. Creamy white dressing is drizzled unevenly across the top, with small bits of crumbly blue cheese sprinkled around. The bowl is white and placed 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 make the hot honey glaze ahead of time?

Yes, you can prepare the hot honey glaze in advance and store it in the refrigerator for up to a week. Warm it slightly before brushing onto the chicken.

What can I substitute for cornflakes if allergic to gluten?

Gluten-free crushed rice cereal or gluten-free panko breadcrumbs work well as a crunchy coating alternative.

Hot Honey Chicken Salad Recipe

Print Recipe

★★★★★

4.4 from 55 reviews

This Hot Honey Chicken Salad combines crispy, spicy chicken fillets coated in a crunchy cornflake and Parmesan crust, drizzled with a sweet and spicy hot honey glaze. Served atop a bed of fresh shredded lettuce, cherry tomatoes, cucumber, and crumbled blue cheese, this salad balances heat, sweetness, and creamy textures for a vibrant, satisfying meal perfect for lunch or dinner.

Author: Zane
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Salad
Method: Frying
Cuisine: American

Ingredients

Scale

Hot Honey Sauce

2 tablespoons vegetable oil
1 tablespoon red pepper flakes
1 garlic clove (minced)
½ cup honey
½ tablespoon apple cider vinegar

Chicken Coating and Preparation

2 chicken breasts (cut into fillets)
Salt and pepper, to taste
4 cups cornflakes (crumbled)
¼ cup all-purpose flour
¼ cup Parmesan cheese (shredded)
2 teaspoons garlic powder
1 teaspoon smoked paprika
2 large eggs (beaten)
Avocado oil spray (optional)

Salad Base

4 cups shredded lettuce
1 cup cherry tomatoes (sliced)
½ cucumber (sliced)
¼ cup blue cheese (crumbled)
¼ cup Ranch dressing

Instructions

Prepare Hot Honey Sauce: In a small saucepan, heat the vegetable oil over medium heat. Add the red pepper flakes and minced garlic, cooking for about 1-2 minutes until fragrant but not burnt. Stir in the honey and apple cider vinegar, simmering gently for 2-3 minutes to meld flavors. Remove from heat and set aside.
Prepare Chicken Coating: In a shallow bowl, combine the crumbled cornflakes, Parmesan cheese, garlic powder, smoked paprika, and a pinch of salt and pepper. In another bowl, beat the eggs. Place the flour in a third bowl for dredging.
Coat Chicken Fillets: Season the chicken fillets with salt and pepper. Dredge each fillet in flour, shaking off excess, then dip into the beaten eggs. Finally, press the fillets into the cornflake mixture ensuring an even coating on all sides.
Cook Chicken: Heat a skillet over medium heat and lightly spray or brush with avocado oil if available to prevent sticking. Add the coated chicken fillets and cook for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and let rest briefly.
Assemble Salad: On serving plates, arrange shredded lettuce as the base. Top with sliced cherry tomatoes and cucumber, then place the hot honey chicken fillets over the greens.
Add Finishing Touches: Drizzle the hot honey sauce evenly over the chicken. Sprinkle crumbled blue cheese across the salad and finish with a drizzle of Ranch dressing to taste.
Serve: Serve immediately while the chicken is warm and crispy, allowing the salad ingredients to provide a fresh, cool contrast.

Notes

You can adjust the amount of red pepper flakes in the hot honey sauce to control the heat level.
Using crushed cornflakes instead of breadcrumbs gives the chicken a unique crunch.
Avocado oil spray is optional but helps achieve an even crispiness without extra fat.
For a gluten-free version, substitute all-purpose flour with a gluten-free alternative and check the cornflakes ingredients for gluten.
Leftover hot honey sauce can be stored in an airtight container in the refrigerator for up to 1 week.

Keywords: hot honey chicken salad, crispy chicken salad, spicy honey chicken, cornflake crusted chicken, blue cheese salad