Honey Hot Chicken Salad
Diced cooked chicken is tossed in honey garlic and buffalo sauces, then served over romaine with red onion, bell pepper and cucumber.
Equipment
- Cutting board
- Chef knife
- Large mixing bowl
- Small mixing bowl
Ingredients
Main Ingredients
- 12 oz cooked chicken breast diced into 3/4 inch pieces, about 2 cups
- 3 tbsp honey garlic sauce
- 3 tbsp buffalo wing sauce use 2 tbsp for milder heat
- 2 romaine hearts washed, dried and chopped, about 10 cups
- 3 tbsp ranch dressing
- ½ red onion medium, diced
- 1 red bell pepper large, diced
- ½ cucumber large, diced
Instructions
Cooking
- Chop. Chop the romaine into bite sized pieces. Dice the onion, bell pepper and cucumber into 1/2 inch cubes.
- Glaze the chicken. In a small bowl, combine the chicken with both sauces and stir until every piece is glossy. If you prefer it warm, heat it in a skillet over medium heat for 2 to 3 minutes, until it reaches 165 degrees F.
- Coat the lettuce. Toss the romaine with the ranch in a large bowl.
- Layer. Divide the dressed romaine between two bowls and add the diced vegetables.
- Top. Add the sauced chicken to each bowl and serve at once.
Notes
Substitutions: Use rotisserie chicken, plain hot sauce instead of buffalo sauce, or blue cheese dressing instead of ranch.
Tips: Dress the romaine only at serving time so it stays crisp. Add shredded cheddar or crushed tortilla strips for extra texture.
Storage: Keep the sauced chicken, vegetables and lettuce in separate containers in the refrigerator for 3 to 4 days.