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Hot Honey Chicken Salad with Orange Vinaigrette

This hot honey chicken salad with orange vinaigrette is dairy-free, gluten-free, and refined sugar-free. Full of flavor, protein, and crunch—your new favorite salad.
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Course lunch
Servings 2

Ingredients
  

For the Chicken:

  • 2 chicken breasts cut into strips or chunks
  • 1 egg whisked
  • ½ cup pecans
  • ¼ cup almond flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder

For the Salad Base:

  • 4 cups chopped lettuce
  • ½ cup broccoli slaw
  • ½ cup cherry tomatoes halved
  • 2 green onions sliced
  • ¼ cup chopped fresh cilantro

For the Orange Vinaigrette:

  • 3 tablespoon fresh orange juice
  • 2 tablespoon avocado oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt & pepper to taste

For Toppings:

  • 2 tablespoon hot honey store-bought or homemade
  • 10 hot honey crackers by Nufs

Instructions
 

Make the Chicken:

  • In a food processor, pulse pecans until finely ground. Mix with almond flour, salt, pepper, and garlic powder in a bowl.
  • Dip each chicken piece in egg, then coat in the dry pecan-almond mixture.
  • Air fry at 380°F for 12–15 minutes, flipping halfway through, until golden and crisp.

Make the Vinaigrette:

  • In a small jar or bowl, whisk together orange juice, avocado oil, vinegar, Dijon, salt, and pepper. Shake or stir well to emulsify.

Assemble the Salad:

  • In a large bowl or plate, layer lettuce, broccoli slaw, tomatoes, green onions, and cilantro. Top with air-fried chicken.

Finish & Serve:

  • Drizzle with orange vinaigrette and a spoonful of hot honey. Add some crunchy hot honey crackers. Serve immediately while the chicken is warm and crispy.