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Honey Hot Chicken Salad with Creamy Ranch Dressing finished recipe

Honey Hot Chicken Salad with Creamy Ranch Dressing

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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 12 cups salad servings
Ingredients Method

Ingredients
  

For the Chicken
  • 1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
  • 1 tablespoon olive oil
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
For the Honey Hot Sauce
  • 1/4 cup honey
  • 3 tablespoons Buffalo-style hot sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon crushed red pepper flakes
For the Creamy Ranch Dressing
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 small garlic clove finely grated
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon ground black pepper
For the Salad
  • 6 cups chopped romaine lettuce
  • 2 cups thinly shredded red or green cabbage
  • 1 cup shredded carrots
  • 1 medium English cucumber about 10 ounces (285 g), thinly sliced
  • 1 cup cherry tomatoes halved
  • 3 green onions thinly sliced
Optional Garnishes
  • 1/2 cup crumbled blue cheese or feta optional
  • Additional crushed red pepper flakes optional
  • Additional chopped fresh parsley or dill optional

Method
 

Method
  1. In a small bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, parsley, dill, garlic, onion powder, salt, and black pepper until smooth.
  2. The ranch should be creamy but pourable: If it is too thick, whisk in 1 tablespoon (15 ml) additional buttermilk or water. Refrigerate while preparing the chicken.
  3. In a small bowl, stir together the honey, Buffalo-style hot sauce, apple cider vinegar, and crushed red pepper flakes. Set aside.
  4. Pat the chicken cutlets dry with paper towels: Season both sides evenly with the salt, garlic powder, smoked paprika, and black pepper.
  5. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  6. Add the chicken in a single layer: Cook for 3 to 4 minutes on the first side, until golden brown and easy to release from the skillet.
  7. Turn and cook for another 2 to 4 minutes, until the thickest portion reaches 165°F (74°C). Transfer the cooked chicken to a clean plate.
  8. Reduce the skillet heat to low: Add the butter and let it melt, then pour in the prepared honey hot sauce mixture. Stir for 30 to 60 seconds until smooth and glossy. Do not let it boil aggressively.
  9. Return the cooked chicken to the skillet and turn each piece through the sauce until evenly coated. Remove the skillet from the heat.
  10. Transfer the glazed chicken to a clean cutting board and let it rest for 10 minutes. The glaze will thicken slightly while the juices settle inside the meat.
  11. Add the romaine, cabbage, carrots, cucumber, cherry tomatoes, and green onions to a large salad bowl.
  12. Cut the rested chicken across the grain into thin strips. The interior should be opaque and juicy with no translucent areas.
  13. Arrange the honey hot chicken over the salad: Spoon a little remaining glaze from the skillet over the chicken if desired.
  14. Drizzle about half of the ranch dressing over the salad and toss lightly, or serve the ranch on the side so each person can add their preferred amount.
  15. Top with optional blue cheese or feta, extra herbs, or crushed red pepper flakes. Serve immediately while the vegetables are crisp.

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