Hot Honey Chicken Salad

A quick, spicy-sweet chicken salad made with chopped rotisserie chicken, a honey-hot sauce dressing, and crunchy vegetables.

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Prep Time 20

Cook Time 7

Total Time 27

Course Salad

Servings 4 servings

Equipment

Large Bowl

Ingredients

2 cupschopped rotisserie chicken
1/2 cupshredded carrotspeel & grate on large holes of box grater
1/3 cupthinly sliced green onion
1/3 cupfinely diced celery2 ribs
1/3 cupmayo
2 tablespoonssour creamfull-fat or light
1 tablespoonhoney
2 tablespoonshot sauce like Frank's
1/2 teaspoongarlic powder
1/2 teaspoononion powder
Salt and pepper
Serving suggestionssee note 1

Instructions

Prep the produce: peel and grate enough carrot on the large holes of a box grater to equal 1/2 cup; thinly slice green onions to equal 1/3 cup; finely dice 2 ribs of celery to equal 1/3 cup.
Make the dressing: in a large bowl combine 1/3 cup mayo, 2 tablespoons sour cream, 1 tablespoon honey, 2 tablespoons hot sauce, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Whisk until completely smooth. Season with salt and pepper to taste.
Add the salad ingredients: to the dressing, add 2 cups chopped rotisserie chicken, the 1/2 cup shredded carrot, 1/3 cup thinly sliced green onion, and 1/3 cup diced celery.
Gently fold the mixture with a spatula until the chicken and vegetables are evenly coated with the dressing.
Taste and adjust seasoning or heat (add more salt, pepper, honey, or hot sauce if desired).
Serve immediately (for example: on lettuce leaves, on toasted bread, or on toasted mini naan).

Notes

Recipe Notes
Note 1
: My favorite way to serve this is on toasted
mini naan
with avocado and lettuce. It’s also great on toasted wheat bread, in
lettuce
cups, or with crackers.
Storage
: Keep in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving. Don’t freeze.