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Hot Honey Chicken Salad Meal Prep - A Sweet, Spicy, Make-Ahead Lunch

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • For the Hot Honey:
  • 1/3 cup honey
  • 1–2 teaspoons hot sauce (Frank’s, Cholula, or your favorite)
  • 1/4–1/2 teaspoon red pepper flakes (adjust to heat preference)
  • 1 teaspoon apple cider vinegar
  • Pinch of salt
  • For the Salad Base:
  • 1/2 cup plain Greek yogurt (2% or whole milk)
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional, but brightens the flavor)
  • 2 ribs celery, finely chopped
  • 1/4 small red onion, finely diced (or 2 green onions, thinly sliced)
  • 1/3 cup toasted almonds or pepitas, roughly chopped
  • 1/4 cup chopped fresh parsley or cilantro
  • Salt and pepper to taste
  • For Serving (Optional):
  • Mixed greens or chopped romaine
  • Cooked quinoa or brown rice
  • Whole-grain wraps, pita, or sourdough toast
  • Lemon wedges
  • Extra hot honey for drizzling

Method
 

  1. Season and cook the chicken. Pat the chicken dry and season with salt, pepper, and garlic powder. Cook in a hot skillet with olive oil over medium heat, 5–7 minutes per side, until the thickest part reaches 165°F. Alternatively, bake at 425°F on a lined sheet pan for 18–22 minutes.
  2. Rest and chop. Let the chicken rest for 5–10 minutes to keep it juicy. Chop or shred into bite-size pieces.
  3. Make the hot honey. In a small bowl, stir together honey, hot sauce, red pepper flakes, apple cider vinegar, and a pinch of salt. Taste and adjust the heat and sweetness.
  4. Toss chicken with hot honey. Add the warm chicken to a bowl and drizzle over about two-thirds of the hot honey. Toss to coat so the flavor soaks in. Reserve the rest for drizzling later.
  5. Mix the creamy base. In a separate large bowl, whisk the Greek yogurt, mayonnaise, Dijon, lemon juice, and lemon zest until smooth. Season with a little salt and pepper.
  6. Add the crunch and herbs. Fold in celery, red onion, and nuts or seeds. Stir in the chopped parsley or cilantro.
  7. Combine. Add the hot honey chicken to the creamy base and gently fold until everything is evenly coated. Taste and adjust salt, pepper, lemon, or heat.
  8. Chill. Cover and chill for at least 20–30 minutes. This lets the flavors meld and the dressing thicken slightly.
  9. Portion for meal prep. Divide into 4–5 airtight containers. Add a bed of greens or a side of grains if you like, keeping greens separate for best texture.
  10. Serve. Enjoy cold or slightly cool. Drizzle a little of the reserved hot honey right before eating for extra pop.