Shredded cooked chicken, crunchy cabbage and celery are tossed in a creamy hot-honey dressing. The heat level is easy to adjust before the salad is mixed.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.
- 4 cups shredded cooked chicken
- 1 cup shredded cabbage-and-carrot mix
- 2 celery ribs, finely diced
- 2/3 cup sliced green onion
- 1/3 cup diced pickled jalapeños, optional
- 1/2 cup mayonnaise
- 1/4 cup hot sauce
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, optional
How to prepare it
Use fully cooked, cooled chicken. Mix the dressing separately so its sweetness and heat can be adjusted before it coats the salad.
Follow the sequence in the card, then check the final texture and seasoning before serving.
Serving and storage
Serve in lettuce cups, sandwiches or bowls. Keep the mayonnaise-based salad chilled and refrigerate leftovers promptly.
Frequently asked questions
Can I make it milder?
Reduce the cayenne and omit the pickled jalapeños.
Can I use leftover chicken?
Yes, if it was cooked and stored safely before shredding.
Conclusion
The card below keeps the ingredient amounts, method and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintHot Honey Chicken Salad
Shredded cooked chicken, crunchy cabbage and celery are tossed in a creamy hot-honey dressing. The heat level is easy to adjust before the salad is mixed.
- Prep Time: 15 mins
- Cook Time: 0 mins with cooked chicken
- Total Time: 15 mins plus chilling
- Yield: 5 1x
- Cuisine: American
Ingredients
- 4 cups shredded cooked chicken
- 1 cup shredded cabbage-and-carrot mix
- 2 celery ribs, finely diced
- 2/3 cup sliced green onion
- 1/3 cup diced pickled jalapeños, optional
- 1/2 cup mayonnaise
- 1/4 cup hot sauce
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, optional
Instructions
- Whisk mayonnaise, hot sauce, honey, paprika, cayenne, garlic powder, onion powder, salt and optional pepper until smooth.
- Place cooked shredded chicken, cabbage mix, celery, green onion and optional jalapeños in a large bowl.
- Pour over the dressing and fold until evenly coated. Taste and adjust heat with a little more hot sauce only if desired.
- Cover and chill until serving.
