Hot Honey Crisp Chicken Salad with Grilled Corn and Avocado

Name: Hot Honey Crisp Chicken Salad with Grilled Corn and Avocado
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Chicken; Hot Honey; Lettuce; Tomato; Corn; Avocado; Cheese; Almonds; Salt (or to taste); Pepper (or to taste)

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Do you love the sweet and spicy goodness of Hot Honey? Then you will love this Hot Honey Crisp Chicken Salad with Grilled Corn and Avocado. The big breaded chunks of chicken combined with the grilled corn and avocado make it a delicious lunch (or dinner) salad for any day of the week.

A large white bowl filled with romaine, honey crisp fried chicken, tomatoes, avocado, shredded cheddar, and toasted almonds

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Ingredients
Instructions
Equipment
Storage
Top Tips
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FAQ
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Food Safety

Ingredients

Chicken
Hot Honey
Lettuce - I love to use romaine lettuce for this recipe.
Tomato
Corn
Avocado - Only the ripest will do! Make sure it's dark in color and soft to the touch.
Cheese
Almonds - We buy the slivered variety and then toast them with a little butter to make them crunchy and flavorful.
Salt
Pepper

Dressing

Honey mustard dressing

Note: Refer to the recipe card below for exact quantities.

Instructions

Step One: Prepare the Dressing

There are several ways to prepare homemade salad dressings:

1). Use a bowl to whisk or stir the ingredients together.
2). Put all of your ingredients in a mason jar with a lid, then give it a little shake.
3). Use a stick blender to blend the salad dressing ingredients together. This is helpful if the dressing includes a garlic clove or anchovies.
4). Use an oil and vinegar dispenser with your favorite extra virgin olive oil and balsamic vinegar to drizzle on salads as needed.

Homemade salad dressings are very easy to make if you keep some basic ingredients on hand. See our Top 10 Favorite Salad Dressing Recipes for the dressings we love the most.

Step Two: Prepare the Protein

To prepare the chicken, first, cut it into large chunks. Whisk an egg into a small bowl. Drench the chicken in seasoned flour, then egg, then back into the seasoned flour.

Preheat oil in a deep fryer to 350 degrees F. Fry chicken at this temperature until it is golden brown and reaches a safe internal temperature of 165 degrees F (about 5 minutes).

When the chicken is finished cooking, set it on a wire rack to dry and season it. When cool, drizzle it with a little hot honey and then mix it well to coat.

Step Three: Prepare Ingredients

Cut or tear up lettuce into small portions. Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.

Step Four: Assemble and Serve

Assemble the salad in layers with lettuce on the bottom, followed by fresh diced vegetables, and any additional cheeses, croutons, nuts, and/or seeds.

Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.

Equipment

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Storage

Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.

Top Tips

Buy pre-washed and ready-to-eat lettuce to save time.

More Recipes

Have leftover ingredients?

Try using leftover avocados in this Strawberry Spinach Salad

In the mood for a similar dish?

Try these other salad recipes ideas:

Buffalo Chicken Salad 2

More chicken recipes you will love:

FAQ

Should you cut lettuce or tear lettuce?

It may be an old wives tale that you shouldn't cut lettuce. Supposedly, the lettuce will brown a little quicker around the edges, but many people disagree that this is true.

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