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    Home » Recipes » Chicken

    March 22, 2015

    Crispy Honey Chicken Spring Salad for #SundaySupper

    Jump to Recipe Print Recipe

    Get ready for Spring with this Crispy Honey Chicken Spring Salad that makes a great light dinner!

    Crispy Honey Chicken Spring Salad

    We are celebrating the beginning of Spring for this week's #SundaySupper, and sharing some of our favorite recipes of the season. This Spring Fling is being hosted by DB (Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry.

    I love Summer a lot more than Spring, but I do love the fact that some of my favorite produce is in season. Asparagus, broccoli, spinach, baby lettuce, and more! Two of these are main ingredients in two of my all-time favorite recipes I've written about so far, Asparagus Soup and Broccoli Cheddar Pasta Salad. I usually make the Asparagus Soup for Easter dinner, and the Broccoli Cheddar Pasta Salad for all get-together's all Spring and Summer long.

    Honey Chicken Spring Salad

     

    I signed up for this week's #SundaySupper post a little late, and had to make a recipe with ingredients I already had on hand, Spring salad mix, chicken, grape tomatoes ( I wish they were in season!), red onion, and avocado. I didn't want to put an Italian or cream dressing over it, so I used a drizzle of avocado oil.

    Crispy Honey Chicken with Spring Salad Mix

     

    Check out all the great recipes being shared today after the recipe for Crispy Honey Chicken Spring Salad!

    Print Recipe
    5 from 2 votes

    Crispy Honey Chicken Spring Salad for #SundaySupper

    Crispy Honey Chicken, baked in the oven, tops a deliciously light Spring Salad.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Entree
    Servings: 4
    Calories: 522kcal
    Author: Bernadette

    Ingredients

    • 1 lb chicken breast
    • ½ cup honey
    • ¾ cup panko breadcrumbs
    • 1 tablespoon Italian Seasoning
    • ⅛ tsp black pepper
    • 2 tablespoons olive oil
    • 5 ounces Spring Salad Mix ,washed well and dried
    • 1 avocado pitted, peeled, and diced
    • 1 cup grape tomatoes , or more if desired
    • ½ cup thinly sliced red onion
    • 2 tablespoons avocado oil

    Instructions

    • Preheat the oven to 400 degrees F. Mix together the panko breadcrumbs, Italian seasoning, and black pepper. Cut the chicken breast(s) in half length-wise, then into ½ inch strips. Coat the chicken pieces with the honey, then roll in the breadcrumbs. Place on a large baking pan and drizzle with olive oil. Bake in the preheated oven for 20 minutes, turning after 10 minutes.
    • Meanwhile, prepare the salad. Once the chicken is cooked, lightly stir the chicken into the salad. Serve on dinner plates, lightly drizzling the salad with avocado oil.

    Nutrition

    Calories: 522kcal | Carbohydrates: 49g | Protein: 27g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 222mg | Potassium: 908mg | Fiber: 5g | Sugar: 37g | Vitamin A: 1315IU | Vitamin C: 14.2mg | Calcium: 74mg | Iron: 2mg

     

    Beverages

    • Easter Egg Smoothie by Sew You Think You Can Cook
    • Home-made Limoncello by Manu's Menu
    • Meyer Lemon Rosemary Martini by The Redhead Baker

    Appetizers

    • Asparagus and Roasted Garlic Hummus by Palatable Pastime
    • Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
    • Cauliflower Salad by Wallflour Girl
    • Green Asparagus Soup with Seared Scallops by An Appealing Plan
    • Panzanella Primavera by Culinary Adventures with Camilla
    • Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
    • Skillet Spinach Artichoke Dip by Life Tastes Good

    Sides

    • Asparagus Gribiche by The Wimpy Vegetarian
    • Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
    • Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
    • Sauteed Artichokes & Potatoes by Carrie's Experimental Kitchen
    • Spring Green Rice by Magnolia Days

    Entreés

    • Artichoke Pesto Pasta by PancakeWarriors
    • Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
    • Early Spring Risotto by Cooking Chat
    • Honey Lemon Shrimp by Cindy's Recipes and Writings
    • Irish Lamb Stew by Food Lust People Love
    • Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi's Kozy Kitchen
    • Quiche Florentine by Curious Cuisiniere
    • Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
    • Root Vegetable Risotto by Momma's Meals
    • Spring Lemon Pasta by MealDiva
    • Spring Pea & Chèvre Souffle by FoodieTots
    • Spring Vegetable Risotto by A Day in the Life on the Farm
    • Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
    • Tilapia with Classic Pesto by Whole Food | Real Families
    • Veal Stew with Spring Greens by The Texan New Yorker

    Desserts

    • Berry Shortcakes by That Skinny Chick Can Bake
    • Blueberry Coconut Macaroons by Pies and Plots
    • Blueberry Rhubarb Muffins by Hezzi-D's Books and Cooks
    • Carrot Cake Cookies by Noshing With The Nolands
    • Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
    • Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
    • Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
    • Lemon Meringue Pie by Serena Bakes Simply From Scratch
    • Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
    • Matcha Strawberry Cake by Brunch with Joy
    • Palm Sunday Easter Bread by Love and Confections
    • Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
    • Sticky Carrot Squares by What Smells So Good?
    • Three Berry Coconut Crispies by Simply Healthy Family

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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    Reader Interactions

    Comments

    1. Tammi @Momma's Meals says

      April 20, 2015 at 4:22 pm

      I adore Spring salads- and they are so perfect for picnic food! I love your addition of honey!

      Reply
    2. Lauren @ Sew You Think You Can Cook says

      March 30, 2015 at 10:21 am

      Oh wow - using honey to dredge the chicken, such a great idea! My husband would absolutely love this.

      Reply
    3. Cindys Recipes and Writings says

      March 27, 2015 at 5:33 am

      It is definitely time for salad season!

      Reply
    4. susan // the wimpy vegetarian says

      March 24, 2015 at 10:24 pm

      Some of my best meals have been with stuff I find foraging through my refrigerator and pantry! And this definitely qualifies as a best meal!

      Reply
      • Bernadette says

        March 27, 2015 at 10:26 am

        Thank you Susan! I agree!

        Reply
    5. Julie @ Texan New Yorker says

      March 24, 2015 at 3:34 pm

      This looks so light and flavorful!

      Reply
      • Bernadette says

        March 27, 2015 at 10:27 am

        Thank you so much Julie!

        Reply
    6. Laura says

      March 24, 2015 at 5:47 am

      This looks so filling and yet still light. Perfect fit for hubby and I's new diet.

      Reply
      • Bernadette says

        March 27, 2015 at 10:28 am

        Thank you, and I hope you enjoy it!

        Reply
    7. Shaina says

      March 23, 2015 at 9:47 pm

      A beautiful and simple spring salad...you can never have too many of those!

      Reply
      • Bernadette says

        March 27, 2015 at 10:29 am

        Thank you Shaina, and I'm sure I'll be making many more this Spring!

        Reply
    8. Diana @DandelionGreensBlog says

      March 23, 2015 at 9:29 pm

      Love chicken salads, and this looks delicious! I also enjoyed reading about your broccoli cheddar pasta salad!

      Reply
      • Bernadette says

        March 27, 2015 at 10:32 am

        Oh, thank you so much Diana!

        Reply
    9. Jennifer says

      March 22, 2015 at 10:52 pm

      I love cooking with panko instead of breadcrumbs and using honey to make it stick is brilliant! It makes the chicken a little extra special! Love your recipe!

      Reply
      • Bernadette says

        March 27, 2015 at 10:37 am

        I really prefer panko anymore, and I also love using honey to coat chicken and pork. Thank you Jennifer!

        Reply
    10. Valerie Cathell Clark says

      March 22, 2015 at 6:08 pm

      5 stars
      This salad just screams spring to me! It's light and fresh! I'm hungry now 🙂

      Reply
    11. Wendy, A Day in the Life on the Farm says

      March 22, 2015 at 4:38 pm

      I like the idea of using honey to adhere the breading to the chicken. Thanks for sharing.

      Reply
    12. Terri Steffes says

      March 22, 2015 at 4:05 pm

      I love fresh greens in the spring. This is a great way to pair them up with a comfortable classic. My mom is going to love this!

      Reply
    13. Christie says

      March 22, 2015 at 3:45 pm

      I love crunchy chicken in a salad. This looks perfect.

      Reply
    14. Tara says

      March 22, 2015 at 3:14 pm

      5 stars
      I love a big salad with just the right amount of a delicious protein, your chicken looks amazing!!

      Reply
    15. Sue Lau says

      March 22, 2015 at 2:31 pm

      Nice salad idea!

      Reply
    16. DB, Foodie Stuntman | Crazy Foodie Stunts says

      March 22, 2015 at 2:01 pm

      I like the minimalist approach to dressing. It certainly looks delicious.

      Reply
    17. Hezzi-D says

      March 22, 2015 at 12:20 pm

      What a lovely spring salad! Cripsy chicken on top sounds fab!

      Reply
    18. Liz says

      March 22, 2015 at 12:05 pm

      What a gorgeous salad! And adding your yummy crispy chicken makes it a meal!!!

      Reply
    19. Renee says

      March 22, 2015 at 8:28 am

      Beautiful salad and I think just a drizzle of the oil is perfect for it too. So many great flavors and no need to cover them up.

      Reply

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