Description
A vibrant and flavorful Hot Honey Grilled Chicken Salad featuring tender grilled chicken marinated in a sweet and spicy hot honey mixture, served atop fresh romaine lettuce, cherry tomatoes, avocado, red onion, cucumber, and thawed corn, all drizzled with a homemade hot honey vinaigrette. Perfect for a refreshing, protein-packed meal with a delightful balance of heat and sweetness.
Ingredients
Grilled Hot Honey Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp hot honey
- 1 tbsp avocado oil
- 2 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp salt
Hot Honey Chicken Salad:
- 4 cups romaine lettuce, chopped
- ½ cup cherry tomatoes, halved
- 1 large avocado, sliced
- ½ medium red onion, sliced
- ½ medium cucumber, sliced
- ½ cup frozen corn, thawed
- ½ cup hot honey vinaigrette
Instructions
- Marinate the Chicken: In a ziplock bag or medium bowl, combine 2 tablespoons of hot honey, 1 tablespoon avocado oil, 2 teaspoons apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon chili powder, and ¼ teaspoon salt. Toss the chicken breasts in the marinade until fully coated. Seal and refrigerate for at least 6 hours or overnight to allow flavors to penetrate.
- Preheat the Grill: Heat your grill or grill pan to 450°F (232°C) ensuring it is nicely preheated for even cooking and perfect grill marks.
- Grill the Chicken: Place the marinated chicken breasts on the hot grill. Cook for 10 minutes on one side, then flip and continue grilling for another 5 to 6 minutes. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Once cooked, transfer chicken to a plate and let rest for about 10 minutes.
- Slice the Chicken: Once the chicken is cool enough to handle, slice it into strips ready for the salad.
- Prepare Hot Honey Vinaigrette: While the chicken rests, prepare or set aside your batch of hot honey vinaigrette to drizzle over the salad.
- Assemble the Salad: In serving bowls, combine chopped romaine lettuce, halved cherry tomatoes, sliced avocado, red onion, cucumber, and thawed corn. Top each salad with sliced hot honey grilled chicken.
- Dress and Serve: Drizzle the salads generously with hot honey vinaigrette and serve immediately for a fresh, sweet, and spicy meal.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Make sure the grill is preheated to ensure grill marks and prevent sticking.
- Use a meat thermometer to check for perfectly cooked chicken at 165°F.
- Thaw frozen corn ahead of time for optimal texture in the salad.
- You can substitute avocado oil with olive oil if desired.
- Adjust the amount of hot honey according to your spice preference.
- Prep Time: 10 minutes (plus at least 6 hours marinating)
- Cook Time: 15-16 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
