Grilled Chicken Salad with Hot Honey Vinaigrette
Boneless, skinless chicken breast marinated in hot honey, garlic, and lemon, then grilled until golden and sliced over spring mix with fresh berries, avocado, and crumbled feta. Finished with a warm honey-lemon dressing that balances the cool, creamy salad base.
Ingredients
- 1 pkg boneless, skinless chicken breast
- ½ cup olive oil
- olive oil, for brushing grates
- ¼ cup hot honey, dividedregular honey + hot sauce1:1condiment
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- ¼ cup lemon juice, from about 2 lemons, divided
- 3 cloves garlic, crushed
- 1 TB salt
- ½ tsp crushed red pepper flakes
- ¼ tsp black pepper
- 16 oz spring mixarugula1:1vegetable
peppery bite
- 1 avocado, pitted, peeled, and sliced
- 1 cup strawberries, hulled and halved
- ½ cup blueberries
- ½ cup blackberries
- ½ cup raspberries
- ½ cup feta, crumbled
Instructions
- 1
Add oil, hot honey, lemon juice, garlic, salt, and red pepper flakes to chicken packaging tray.
- 2
Massage marinade into chicken to coat completely.
- 3
Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.
- 4
Brush excess marinade off chicken.
- 5
Heat grill to medium heat and brush grates with oil.
- 6
Grill chicken, turning occasionally, until golden-brown and internal temperature reaches 165°F, about 10-12 minutes.
- 7
Rest chicken for 5 minutes before slicing.
- 8
Whisk remaining olive oil, hot honey, lemon juice, salt, and pepper together in a medium bowl.
- 9
Place spring mix on a large serving platter.
- 10
Top with avocado, strawberries, blueberries, blackberries, raspberries, and feta.
- 11
Drizzle with hot honey vinaigrette and top with sliced chicken.
Tips
Marinate chicken overnight for maximum flavor development.
Use a meat thermometer to ensure chicken reaches 165°F for food safety.
Let grilled chicken rest before slicing to retain juices.
Good to Know
Store leftover salad and chicken separately. Refrigerate salad components in airtight containers for up to 1 day. Shred or dice leftover chicken and refrigerate for up to 3 days.
Marinate chicken up to overnight. Prepare vinaigrette up to 1 day ahead and refrigerate. Slice berries and avocado no more than 4 hours before serving.
Serve immediately after assembly to prevent greens from wilting. Warm vinaigrette can be gently reheated if made ahead.
Common Mistakes
Do not skip the 5-minute rest after grilling to avoid dry chicken.
Do not add avocado until just before serving to avoid browning.
Do not refrigerate marinating chicken less than 30 minutes to avoid undermarinated chicken.
Substitutions
Dairy-Free Swaps
General Alternatives
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