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Hot Honey Chicken Salad

Healthy Fact of the Day

Chicken breast provides lean protein for muscle maintenance, while the mixed greens offer vitamins A and K. The hot honey adds natural sweetness with a kick, allowing you to enjoy bold flavors while keeping the dish nutritionally balanced.

This Hot Honey Chicken Salad combines the best of both worlds—succulent chicken breast glazed with sweet and spicy hot honey served over a bed of fresh, crisp vegetables. The contrast between the warm, caramelized chicken and cool, refreshing salad creates a satisfying meal that’s perfect for lunch or a light dinner.

If you love the sweet and savory combination, you’ll also enjoy our Asian Chicken Crunch Salad with its bold flavors and satisfying textures. For another protein-packed salad option, try the Jalapeño Popper Chicken Salad. It delivers that same hearty satisfaction with a creamy, spicy twist that makes salads exciting.

Hot Honey Chicken Salad

Hot Honey Chicken Salad

Recipe by Daily Disher

Hot Honey Chicken Salad features tender, golden chicken glazed with sweet and spicy hot honey, served over crisp mixed greens with fresh vegetables and tangy feta cheese.

Course: MainCuisine: AmericanDifficulty: Easy
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

    Ingredients

    • 1.5 pounds chicken breast

    • 1/4 cup hot honey

    • 2 tablespoons olive oil

    • 2 cups mixed salad greens

    • 1 cup cherry tomatoes

    • 1/2 cup cucumber

    • 1/4 cup red onion

    • 1/4 cup feta cheese

    • 2 tablespoons balsamic vinegar

    • 1 teaspoon salt

    • 1/2 teaspoon black pepper

    Directions

    • Preheat your oven to 375°F (190°C) and prepare a baking dish lined with foil.
    • Season the chicken breast with salt and black pepper on both sides evenly.
    • Heat olive oil in a pan over medium heat; add chicken and sear until brown, about 3-4 minutes per side.
    • Transfer the chicken to the prepared baking dish, brush generously with hot honey on top.
    • Bake the chicken in the oven for about 20-25 minutes until fully cooked through.
    • While the chicken is baking, prepare the salad by mixing greens, cherry tomatoes, cucumber, and red onion in a large bowl.
    • Once the chicken is done, let it rest for 5 minutes before slicing into strips.
    • Add the sliced chicken over the salad, sprinkle with feta cheese.
    • Drizzle balsamic vinegar over the salad and toss gently to combine all ingredients.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

    Can’t get enough of great flavors? Check out these popular recipes that readers love making again and again.

    For fresh and vibrant meals, our Blueberry Peach Feta Salad and Italian Grinder Bean Salad bring seasonal flavors to your table. When you’re craving bold international tastes, the Korean BBQ Pork and Beijing Beef deliver exciting flavors that satisfy. Need quick weeknight wins? Our Garlic Chicken with Broccoli and Spinach and Pineapple Chicken and Rice get dinner done fast without sacrificing flavor.

    Browse our full collection for more kitchen inspiration that’ll have your family asking for seconds.

    0.0 from 0 votes

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    Tip of the Day

    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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