Best Honey Glazed Chicken Salad Recipes

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING

Sweet and Spicy Honey-Glazed Grilled Chicken with Spinach Salad and Pantry Dressing image

Provided by Michael Symon : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 1/2 pounds chicken (I'm using thighs)
1 tablespoon olive oil
1 teaspoon favorite spice mix (I'm using Old Bay)
Kosher salt and freshly ground pepper
2 tablespoons honey (I'm using wildflower)
2 tablespoons mustard (I'm using sweet and spicy brown mustard)
2 tablespoons soy sauce
1 pound leafy greens (I'm using baby spinach)
One 14-ounce can beans, rinsed and drained (I'm using chickpeas)
1/2 cup sliced red onion
4 strips bacon, diced
1/4 cup vinegar (I'm using white wine vinegar)
1 tablespoon honey (I'm using wildflower)
1 tablespoon mustard (I'm using sweet and spicy brown mustard)
Leftover ketchup in the container (or about 1 tablespoon ketchup)

Steps:

For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

HONEY-GLAZED CHICKEN SALAD

Honey-Glazed Chicken Salad image

Sweet and savory are at it again in this awesome chicken salad. It's made with smoky bacon, sweet honey and refreshing citrus slices.

Provided by My Food and Family

Categories Home

Time 1h

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

2 navel oranges, divided
1/2 cup KRAFT Tuscan House Italian Dressing, divided
1 Tbsp. honey
1 lb. boneless skinless chicken breasts
1 bunch romaine lettuce, cut crosswise into thin slices (8 cups)
1 small red onion, thinly sliced
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

Grate zest from 1 orange; mix with 2 Tbsp. dressing and honey. Pour over chicken in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove chicken from marinade; discard marinade.
Heat broiler. Broil chicken, 4 inches from heat, 5 min. on each side or until done (165ºF). Transfer to cutting board; cover with foil. Let stand 5 min. Meanwhile, peel and slice oranges.
Slice chicken. Cover platter with lettuce; top with oranges, chicken, onions and bacon. Drizzle with remaining dressing.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g