Description
This hot honey chicken salad combines crispy, pan-seared chicken cutlets glazed in a sweet and spicy honey sauce with crisp, fresh greens. The contrasting textures of the juicy chicken and crunchy vegetables, balanced by the heat of chili flakes and the tang of apple cider vinegar, make this dish a perfectly refreshing yet protein-packed dinner. It is a restaurant-quality meal that is simple enough for a busy weeknight and elegant enough for a weekend gathering.
Ingredients
1.5 lbs boneless skinless chicken breasts
1/4 cup raw wildflower honey
1 tsp chili flakes
6 cups mixed greens
1 tbsp apple cider vinegar
2 tbsp olive oil
Sea salt and cracked black pepper to taste
1 tbsp lemon juice
Instructions
Pound chicken breasts to an even one-half inch thickness.
Season chicken liberally with sea salt and black pepper on both sides.
Heat olive oil in a stainless steel skillet over medium-high heat until shimmering.
Sear the chicken for five minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
In a small saucepan, combine honey and chili flakes over low heat for three minutes.
Whisk apple cider vinegar into the honey mixture.
Brush the hot honey glaze generously over the cooked chicken while it rests.
Toss mixed greens with olive oil and lemon juice.
Slice the glazed chicken into strips and arrange them over the dressed greens.
Notes
Use baby kale or spinach for the best texture.
Adjust the amount of chili flakes if you prefer a milder or spicier flavor profile.
Ensure chicken reaches 165 degrees Fahrenheit for safety.
- Prep Time: 15
- Cook Time: 15
- Category: Trending
- Method: Pan-searing
- Cuisine: American-Fusion
Nutrition
- Serving Size: 1 salad bowl
- Calories: 380
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg
