Hot Honey Lime Chicken Salad
Description
When sweet heat meets fresh + zesty! This Hot Honey Lime Chicken Salad is loaded with flavor—juicy chicken tossed in hot honey, a squeeze of lime for brightness, and crisp greens to balance it all out. Light, bold, and anything but boring.
Perfect for when you want something fresh but still crave that kick. 🌶🍯🍋
Who’s ready for a salad with a little attitude?
Ingredients
For the Hot Honey:
½ cup honey
4 tablespoons butter
2 teaspoons smoked paprika
1 ½ teaspoons cayenne pepper
1 teaspoon garlic powder
Pinch kosher salt
For the Chicken:
2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
Olive oil
2 ears of corn, kernels removed
1 tablespoon butter
½ cup dry white wine
Dressing:
½ – ¾ cup Mayo
1 bunch cilantro
2 garlic cloves
2 scallions
1 –2 jalapenos (depending on your spice level)
1 lime, juiced
Kosher salt
Salad:
Romaine hearts, torn into pieces
Avocado, chunked
Colby Jack cheese, cut into cubes
Jalapenos, sliced
Cherry tomatoes, halved
Instructions
Make the hot honey. Combine the honey, butter, cayenne, smoked paprika, garlic powder, and kosher salt and heat together until the honey and butter are melted (either in the microwave or a small saucepan on the stove). Set aside.
Place the chicken thighs in a bowl and season with salt and pepper. Whisk together the onion powder, garlic powder, and smoked paprika. Sprinkle the seasoning mix over the chicken and rub it all over to completely cover it. Heat the oil in a large skillet over medium heat. Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 to 6 minutes or until you can easily flip over the chicken. Flip the thighs and add in the corn kernels to the pan as well. Cook for 6 to 7 more minutes or until no longer pink and the internal temperature is 165F. Add butter and let it melt into the corn and chicken, then add the white wine and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook until the wine has reduced. Remove from heat. Cut the chicken into strips and toss with the hot honey in a large bowl. For the dressing, put everything in a blender and blend until smooth.
In a large serving bowl, toss the romaine with the dressing, don’t over dress. Lay the chicken strips on top and surround the chicken with avocado, cheese cubes, sliced jalapenos, and cherry tomatoes.
