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honey sriracha chicken salad 19735158

Make Ahead Honey Sriracha Chicken Salad with Avocado

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Crispy Chicken Salad with vibrant veggies & a delectable Hot Honey Garlic Sauce. A healthy, flavor-packed meal you'll crave!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 1
Course: Salad
Cuisine: Asian
Calories: 414
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lbs chicken breast must be about 1-½ inch thick, pat dry
To Cook Chicken Breast
  • Salt and Freshly ground black pepper as per taste
  • 1 teaspoon Smoked Paprika
  • 2 teaspoon extra virgin olive oil
Veggies for the Salad
  • ½ head lettuce washed and chopped
  • 1 medium cucumber diced
  • 1 medium red onion thinly sliced
  • 1 cup red and yellow bell peppers diced
Hot Honey Dressing
  • 1 tablespoon honey or maple syrup
  • ½ tablespoon hot sauce
  • ½ teaspoon garlic powder or 3 medium garlic (pressed)
  • ½ teaspoon onion powder
  • ½ teaspoon worcestershire sauce
  • 1½ teaspoon apple cider vinegar or rice vinegar
  • ¼ teaspoon extra virgin olive oil
  • 1 teaspoon soy sauce or use tamari for a gluten-free version

Method
 

COOK CHICKEN BREASTS
  1. Preheat the oven to 400 degrees F.
  2. Ensure the chicken breast is about 1-½ inch thick from all sides, or use a meat mallet to even the thickness.
  3. Place chicken breasts in a plastic resealable bag with extra virgin olive oil, smoked paprika, salt, and pepper. Seal the bag, shake vigorously, then transfer to a 9x9 inch baking dish.
  4. Bake at 400F for 20 minutes, optionally flipping at the 10-minute mark.
Make Hot Honey Dressing
  1. Combine the hot honey dressing ingredients in a glass mason jar. Close the lid, shake vigorously, and set aside.
Prepare the Veggies for the Salad
  1. Thoroughly wash the vegetables and chop the lettuce. Thinly slice the red onions, and dice the bell peppers and cucumber.
  2. Transfer the prepared vegetables to a salad bowl.
Assemble the salad
  1. Cut the cooked chicken breast lengthwise or into cubes as desired. Transfer the chicken over the vegetables.
  2. Pour the dressing over the salad, toss well, and serve.

Nutrition

Calories: 414kcalCarbohydrates: 26gProtein: 52gFat: 11gSaturated Fat: 2gCholesterol: 145mgSodium: 559mgFiber: 5gSugar: 19g

Notes

Ingredient Swap: I've definitely made this with leftover rotisserie chicken when I'm short on time, just shred it and toss it in the dressing, it's a real