Alright, so true story: I first made Honey Hot Chicken Salad by total accident. I’d planned BBQ chicken, realized halfway through that I was out of, well, basically everything except honey, hot sauce, and a bag of random greens hiding in the fridge. I’ll be honest, I wasn’t expecting anyone to eat it, let alone love it—my brother actually licked his plate clean (which isn’t as impressive as it sounds; he does that for most things). But since then, anytime I make this, there’s never any leftovers. Side note: it’s also the kind of meal that makes you feel like you’ve got your life together, even if today you wore slippers to the shop.

Why I Think You’ll Be Hooked

I make this when it’s too hot to turn the oven on (which is, like, every August in my town), or when I want something a little special but not fussy. My family goes totally bonkers for the spicy-sweet zing—my husband says it’s the only salad where he doesn’t miss the bacon. I used to fuss over fried chicken for this, but honestly, store-bought rotisserie is faster and almost as good (plus, no oil splatters to wipe up, which, thank heavens). I also love it for potlucks because it holds up pretty well, though, you know, don’t leave it sweating in direct sun. Friend’s been texting me about it ever since I brought it to her birthday picnic (and I may or may not have ignored her at first, thinking she wanted to borrow my mower again).

Here’s What You’ll Need (and What You Can Use Instead)

2 cups cooked chicken, shredded or chopped (rotisserie saves my sanity—leftover roasted works, too; or, in a pinch, deli turkey slices)
3 tablespoons honey (sometimes I mix half maple syrup in if I’m feeling fancy, no judgements)
2 tablespoons hot sauce (Frank’s is my usual, but sriracha adds a different vibe; grandma swore by Texas Pete, but honestly, whatever’s in the cupboard will do)
1/2 cup mayonnaise (Greek yogurt if I’m on a health kick, but don’t tell anyone I do that)
Juice of half a lemon (bottled lemon is passable if the real stuff’s gone furry in the fruit bowl)
1 cup chopped celery (if you hate celery, use cucumber or skip altogether, I won’t tell)
1/2 cup thin sliced green onions (red onion is fine, just a little sharper, so maybe use less)
2 handfuls mixed salad leaves (baby spinach, kale, iceberg, whatever you like—sometimes I toss in a few herbs if they’re not already wilted)
Salt and pepper, to taste
Optional: sprinkle of sesame seeds, handful of chopped pecans, or shredded cheese (on second thought, all together might be a bit much… maybe stick to one)

Alright, Let’s Make This Thing!

Mix up your dressing: In a decent-sized bowl (bigger than you think—you’ll want room for tossing), whisk together honey, hot sauce, mayo, and lemon juice. Taste it—does it need more kick? Add another little squirt of hot sauce. Too hot? More honey. Go with what you like here.
Add the chicken: Toss in your shredded chicken. This is where I usually sneak a taste—do with that what you will. Stir it around so everything gets a little glossy.
Chunk in the veg: Add that chopped celery, green onions, and anything else you’re throwing in. At this point it always looks a bit chunky and weird, but I promise, it’ll come together.
Toss with greens… or don’t: If you’re serving the salad straight away, chuck in your salad leaves and toss. If it’s going to sit for a bit, keep ’em out till the last second (wilted greens are a crime). Salt and pepper to taste.
Top it off: Sprinkle on any extras if you’re feeling it—sesame seeds, nuts, a pinch of cheese. Or nothing! Up to you.

Little Notes I’ve Discovered (Usually the Hard Way)

If you use Greek yogurt, give it an extra squirt of honey—the tang can sneak up on you
Got leftover cooked corn? Add it. Adds a pop of sweetness. But frozen corn makes it weirdly watery (ask me how I know…)
Always taste before serving—you’d be surprised how a forgotten pinch of salt can transform the whole thing

How You Can Mix It Up (For Better…Or Sometimes Not)

Toasted nuts on top for crunch? Big win. I tried crushed tortilla chips once, but they went soggy—not my brightest moment.
Sometimes I swap out honey for agave—tastes about the same, honestly
Chopped apples or grapes for a little extra sweetness (but maybe only if it’s for lunch—apples in dinner salad feels odd to me)

About the Gear (Don’t Buy Anything Fancy for Me!)

You really just need a big bowl, a whisk or fork, and a knife. If you want Insta-pretty slices, a mandoline works, but that thing terrifies me, so a sharp knife is just fine. If your bowl’s too small, use a clean pot. No shame—I’ve done it more than once (who hasn’t?).

Storing Extras (But…Good Luck Having Any Left)

Covers well in the fridge for a couple days—though honestly, in my house it never lasts more than a day! Just store the greens separately so they don’t wilt and go all tragic. If it does get a bit watery, just give everything a solid stir before eating.

How I Love to Serve It (Or You Can Do Your Own Thing)

For lunch: stuffed into pita bread with extra lettuce (clumsy, but tasty). Or if I’m feeling fancy, pile it on a big platter and let everyone serve themselves. On summer nights, we eat it with sweet potato fries, all piled together—just feels festive, somehow. Oh, and cold out of the container at midnight is totally fine, too.

What I Learned the Hard Way (My Pro Tips…After Goofs)

Once tried rushing the chicken shredding; regretted it when I chewed a giant chunk—so take a minute with that step (or use kitchen scissors, which is weirdly satisfying, by the way)
Don’t overdress the salad leaves! I did this once and it turned into more of a soup. Less is more, unless you really like gooey greens.

FAQ: Real Questions I’ve Gotten (Yes, Even That One)

Can I make this with tofu or jackfruit? Totally! Tofu works—a bit bland, so maybe up the hot sauce. Not a fan of jackfruit myself, but my mate said it was ‘not terrible’ (as high praise goes, right?).
Does it travel well? Yep, just keep the greens and dressing separate if you’re packing it for a picnic. Unless you like ‘melty’ salad, I’m not judging.
Is there a kid-friendly version? Dial back the hot sauce, add a smidge more honey, and let them help mix—it’s surprisingly fun for them… and messier for you.
What pairs best with this? Honestly, watermelon on the side is amazing—try it once! Also, check this sweet potato fries recipe from Spend With Pennies. You won’t regret it. For an extra treat, my brother swears by this classic lemonade—it’s simple and hits the spot.
Is this better fresh or next day? I tend to think the flavors meld and mellow overnight, so yeah, next day is great (if by some miracle it sticks around).

And—tiny confession here—I once made this with leftover barbecue sauce instead of hot sauce and it was…well, different. Not terrible, just not as zingy. So, live and learn. Hope your Honey Hot Chicken Salad moments are happy ones (and if not, hey, there’s always toast).

Honey Hot Chicken Salad