Chicken isn't among our go-to meat choices as we mostly prefer beef and pork. However, when we cook chicken, we want to make sure the dish ticks all the boxes, and this Hot Honey Chicken Salad with Spinach does just that. The combination of spicy-sweet hot honey and perfectly seared chicken breast over fresh spinach creates a meal that's both satisfying and nutritious.
Being a busy mom, like most of us, I prefer dinner recipes that can be executed in under 30 minutes from start to finish, and this salad is a perfect meal for busy weeknights. It's also a great way to use leftover honey chicken (which is highly unlikely, though :))
Ingredients
Chicken breast: The star protein that gets golden brown and juicy when properly seared. You can substitute chicken thighs for a more tender, flavorful option.
Honey: Creates the sweet base for the hot honey sauce. Use local honey, if possible, for the best flavor and to support those hardworking honeybees.
Chili garlic sauce: Adds the perfect kick of heat and depth of flavor to the honey. If you can't find it, substitute with sweet chili sauce or sriracha plus a minced garlic clove.
Spinach: Provides a nutrient-rich base for the salad and pairs incredibly well with chicken (as proven by our Chipotle chicken pasta recipe). Fresh baby spinach works best for its tender texture and mild flavor. This salad is a great way to use the first spinach from the garden!
Cucumber: Provides refreshing crunch and hydration. While the salad might look more contrasty and interesting with the cucumbers left unpeeled, we always peel them unless they are home-grown.
Red onion: Adds a sharp, pungent flavor that balances the sweetness of the honey. Slice them very thin to prevent overpowering the salad.
Purple carrot: Brings beautiful color contrast and sweet earthiness. Orange carrots can also be used if purple ones aren't available.
Avocado: Adds a creamy element that perfectly balances the spicy chicken. Choose ones that yield slightly to gentle pressure.
Olive oil: Used for both cooking the chicken and dressing the salad. Extra virgin olive oil provides the best flavor.
Dijon mustard: Adds tanginess and helps emulsify the dressing. English mustard can be substituted for extra texture.
Garlic powder: Infuses the chicken with savory depth. Fresh minced garlic works too if you prefer a stronger flavor.
Salt and ground black pepper: Essential seasonings that enhance all the other flavors in the dish.
Directions
1. In a small mixing bowl, combine honey, chili garlic sauce, Dijon mustard, garlic powder, 1 tablespoon of olive oil, a pinch of salt, and ground black pepper. We also added 1 tablespoon of water to make the sauce runnier. Whisk until well combined.
2. In a shallow dish, coat the chicken with half of the hot honey sauce mixture. Let marinate for at least 10 minutes. Leave the other half of the sauce for the salad dressing.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering. Add marinated chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove chicken to a cutting board and let rest for a couple of minutes before slicing.
4. In a large bowl, add fresh spinach, thinly sliced red onion, avocado, cucumber, and shredded carrot.
5. Drizzle the remaining hot honey sauce over the salad and toss to combine.
Top with sliced hot honey chicken, sprinkle with sesame seeds (optional), and serve immediately.
If you're enjoying this recipe, you might also want to try some of my other popular chicken recipes like our Chicken Julienne with creamy sauce, Gluten-Free Chicken Meatballs that even wheat lovers adore, or our Stuffed Chicken with Lemon and Cilantro that's perfect for larger family gatherings.
For meal prep, store the cooked chicken, prepared vegetables, and dressing in separate airtight containers in the refrigerator. The chicken will stay fresh for 3-4 days, allowing you to quickly assemble a fresh salad in just a few minutes on busy weekdays. Slice the avocado right before serving.
When choosing thicker chicken breasts, place them between two sheets of parchment paper and gently pound them to an even thickness (about ½ inch) for faster, more even cooking. Alternatively, slice them horizontally in half to make the pieces thinner.
Easy Hot Honey Chicken Salad Recipe With Spinach
Ingredients
- 3-4 small chicken breasts
- 1 teaspoon chili garlic sauce
- 2.5 tablespoon honey
- 2 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 2 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoon olive oil
- fresh spinach
- ½ red onion
- 1 avocado
- 1 medium/large cucumber
- 1 purple carrot (or regular orange)
Instructions
- In a small mixing bowl, combine honey, chili garlic sauce, Dijon mustard, garlic powder, 1 tablespoon of olive oil, a pinch of salt and ground black pepper. We also added 1 tablespoon of water to make the sauce more runny. Whisk until well combined.
- Coat the chicken with half of the hot honey sauce mixture. Let marinate for at least 10 minutes. Leave the other half of the sauce for the salad dressing.
- Heat 2 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add marinated chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Remove chicken to a cutting board and let rest for a couple of minutes before slicing.
- In a large bowl, add fresh spinach, thinly sliced red onion, avocado, cucumber and shredded carrot.
- Drizzle the remaining hot honey sauce over the salad and toss to combine.
- Top with sliced hot honey chicken, sprinkle with sesame seeds (optional), and serve immediately.
Notes
- For meal prep, store the cooked chicken, prepared vegetables, and dressing in separate airtight containers in the refrigerator. The chicken will stay good for 3-4 days, and you can quickly assemble a fresh salad in just a few minutes on busy weekdays. Slice the avocado right before serving.
- When choosing thicker chicken breasts, place them between two sheets of parchment paper and gently pound to even thickness (about ½ inch) for faster, more even cooking, or slice them horizontally in half to make the pieces less thick.
- Use your favorite greens instead of spinach, if you prefer. Fresh romaine lettuce, arugula, or mixed greens are great choices for this salad.
Let us know in the comments what's your favorite way to use any leftover honey chicken!
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