Description
A flavorful, crunchy, and sweet salad featuring crispy chicken coated in a spicy honey glaze, served with fresh veggies for a perfect balance of textures and flavors.
Ingredients
Units
Scale
- 2 chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1/4 cup hot honey sauce
- 1 tablespoon olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil (for dressing)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper.
- Dredge the chicken breasts in flour, dip into beaten eggs, then coat with panko breadcrumbs.
- Heat olive oil in a skillet over medium heat and sear the chicken breasts until golden on both sides.
- Transfer the chicken to the oven and bake for 15-20 minutes or until cooked through.
- In a small bowl, mix hot honey sauce with a little olive oil and balsamic vinegar for a tangy dressing.
- In a large bowl, toss mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.
- Once the chicken is done, slice it thinly and place it on top of the salad.
- Drizzle the hot honey dressing over the salad and chicken.
- Serve immediately and enjoy!
Notes
- If you prefer a less spicy dish, reduce the amount of hot honey sauce.
- For a healthier option, you can bake the chicken instead of pan-frying it.
- Ensure the chicken is fully cooked before serving (internal temperature should be 165°F/75°C).
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg