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Sliced hot honey glazed chicken on a bed of fresh greens with cherry tomatoes and cucumbers

Hot Honey Chicken Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 4 tablespoons hone y
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon apple cider vinegar
  • 4 cups mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 0.5 cup cucumber , sliced
  • 0.25 cup red onion, thinly sliced
  • 2 tablespoons toasted sunflower seeds

Method
 

  1. Pat chicken breasts dry and season both sides with salt and pepper.
  2. Combine honey and red pepper flakes in a small microwave-safe bowl; heat for 30 seconds to infuse.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Place chicken in the skillet and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).
  5. During the final 2 minutes of cooking, brush 2 tablespoons of the hot honey mixture over the chicken breasts to glaze.
  6. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into strips.
  7. Whisk the remaining hot honey with apple cider vinegar to create the dressing.
  8. In a large bowl, combine greens, tomatoes, cucumber, and onion.
  9. Arrange sliced chicken over the salad base and garnish with sunflower seeds.
  10. Drizzle the prepared dressing over the salad and serve immediately.