Ingredients
Hot Honey Dressing
- 1/4 cup olive oil
- 1/2 cup whole milk yogurt
- 1/4 cup apple cider vinegar
- 1/3 cup hot honey
- 2 cloves garlic
- 2 tablespoons whole grain dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt (plus more to taste)
- Pepper to taste
Salad
- 8-10 cups spring mix
- 1 large Pink Lady or Honeycrisp apple, cored and thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup diced celery
- 1/3 cup goat cheese
- 1/3 cup dried cranberries or dried tart cherries
- 1/3 cup candied pecans
Chicken
- 1 tablespoon avocado or olive oil
- 1 pound boneless skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Make the Dressing: Add all hot honey dressing ingredients—olive oil, whole milk yogurt, apple cider vinegar, hot honey, garlic cloves, whole grain Dijon mustard, lemon juice, salt, and pepper—to a blender. Blend until the mixture is smooth, creamy, and well combined. Set aside.
- Prepare the Salad: In a large mixing bowl, add the spring mix greens. Top the greens with thinly sliced apples, red onions, diced celery, goat cheese crumbles, dried cranberries or tart cherries, and candied pecans. Gently toss if desired or leave layered for serving.
- Season the Chicken: Split the chicken breasts in half lengthwise to create thinner cutlets for even cooking. Place the chicken in a large bowl and sprinkle with salt, garlic powder, onion powder, paprika, and black pepper. Toss well to coat the chicken evenly with the seasoning.
- Cook the Chicken: Heat a skillet over medium-high heat and add the avocado or olive oil. Once hot, add the seasoned chicken breasts to the skillet. Cook for 4 to 6 minutes on each side, or until the chicken develops a golden-brown crust and reaches an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
- Assemble and Serve: Arrange the sliced chicken on top of the prepared salad. Serve the salad with the hot honey dressing on the side or drizzled over just before eating for a perfect balance of flavors.
Notes
- Use Pink Lady or Honeycrisp apples for the best crispness and sweetness.
- Adjust the amount of hot honey in the dressing according to your heat preference.
- Let chicken rest after cooking to retain juices and improve tenderness.
- For a vegetarian version, omit the chicken and add toasted nuts or chickpeas for protein.
- Store leftover dressing separately in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Halal
