Hot Honey Chicken and Roasted Leeks Salad

The Hot Honey Chicken and Roasted Leeks Salad is a delicious fusion of bold flavors, textures, and vibrant ingredients, bringing together sweet, spicy, and savory elements that make a memorable dish. This salad is inspired by American Southern cuisine with a modern twist, taking the concept of fried chicken and elevating it with a unique hot honey glaze that balances sweetness with a bit of heat. Paired with roasted leeks, fresh greens, and a zesty lime vinaigrette, this salad offers a balanced and satisfying meal that works equally well as a lunch or dinner option.

At the heart of this dish is the Hot Honey Chicken. Boneless, skinless chicken thighs are marinated in buttermilk, which tenderizes the meat and adds a subtle tang. This classic Southern technique ensures the chicken remains juicy and tender even after frying. Coated in a seasoned flour mixture with paprika and garlic powder, the chicken is then fried to crispy perfection, creating a golden crust that locks in flavor and moisture. The hot honey glaze, a blend of honey, chili powder, and red pepper flakes, is tossed with the fried chicken, adding a warm, sweet heat that takes this dish to the next level. This glaze is reminiscent of Southern hot honey chicken but with a slightly lighter, healthier twist when paired with the fresh salad ingredients.

The roasted leeks add an unexpected yet delightful element to the salad. Often overlooked in salads, leeks bring a mild onion flavor that becomes sweet and caramelized when roasted. The roasting process enhances their natural sweetness and adds a smoky flavor, beautifully complementing the heat of the hot honey chicken. Sliced and roasted until tender, the leeks offer a unique texture that contrasts with the crispy chicken and the fresh greens. Their subtle earthiness perfectly counters the salad’s bright, zesty lime vinaigrette.

This salad wouldn’t be complete without its fresh greens and vibrant toppings. The base is made up of arugula, known for its peppery bite, which pairs well with the sweet heat of the hot honey chicken. Cherry tomatoes add fresh bursts of juiciness, while cilantro leaves bring an herbaceous layer. For a bit of crunch and extra flavor, toasted almond slices are sprinkled on top, adding nutty notes and a satisfying texture that rounds out the dish.

SUGGESTED RECIPE: Hot Honey Chicken Pimento Cheese Sandwich

To tie everything together, the lime vinaigrette offers a refreshing and tangy contrast to the hot honey glaze. This light yet flavorful dressing is made with freshly squeezed lime juice, extra virgin olive oil, honey, Dijon mustard, and minced garlic. Its zesty brightness cuts through the richness of the fried chicken, while the honey in the vinaigrette subtly echoes the sweetness of the hot honey glaze, creating harmony in every bite.

This Hot Honey Chicken and Roasted Leeks Salad offers a complete meal that combines protein, vegetables, and bold flavors into a single dish. The fusion of Southern-inspired hot honey chicken with modern lime-dressed greens and roasted vegetables showcases how diverse and dynamic salads can be. Perfect for anyone looking for a hearty yet balanced meal, this dish is ideal for lunch, dinner, or special gatherings where you want to impress with something unique. It’s relatively easy to make, packed with flavor and will become a favorite for anyone who enjoys fun, inventive flavors and textures. 

Hot Honey Chicken and Roasted Leeks Salad

Recipe by Kyle Taylor

5.0 from 1 vote

Cuisine: New AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

The Hot Honey Chicken and Roasted Leeks Salad combines crispy, sweet-spicy fried chicken thighs tossed in hot honey with roasted leeks and fresh arugula, all dressed in a tangy lime vinaigrette. This fusion dish combines bold flavors and textures for a satisfying, balanced meal perfect for any occasion.

Ingredients

• For the Hot Honey Chicken

• 4 boneless, skinless chicken thighs

• 1 cup buttermilk

• 1 cup flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1/4 cup honey

• 1 teaspoon chili powder

• 1/2 teaspoon red pepper flakes

• to taste, salt and ground black pepper

• for frying, vegetable oil

• For the Roasted Leeks Salad

• 2 large leeks, trimmed and sliced lengthwise

• 2 tablespoons extra virgin olive oil

• 2 cups arugula

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh cilantro leaves

• for garnish, toasted almond slices

• for garnish, red pepper flakes

• For the Lime Vinaigrette

• 2 tablespoons lime juice, freshly squeezed

• 1/4 cup extra virgin olive oil

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• 1 clove of garlic, minced

• to taste, salt and ground black pepper

Directions

• Marinate the Chicken:
  Marinate the chicken thighs in the buttermilk. Let them sit for at least 30 minutes, but preferably overnight in the refrigerator.
• Roast the Leeks:
  Preheat your oven to 400°F (200°C). Arrange the leeks on a baking sheet and drizzle with 2 tablespoons of extra virgin olive oil. Season with salt and ground black pepper to taste. Roast for 20 minutes until they are tender and lightly caramelized. Set aside to cool slightly.
• Fry the Chicken:
  Combine the flour, paprika, garlic powder, salt, and ground black pepper in a bowl. Heat about 1″ of oil in a skillet over medium-high heat to around 350°F (175°C). Dredge each piece of marinated chicken in the flour mixture and shake off any excess. Fry the chicken thighs for 4-5 minutes per side, then transfer to a paper towel-lined plate to drain.
• Make the Hot Honey Sauce:
  Warm the honey, chili powder, and red pepper flakes in a small saucepan over low heat for 5-6 minutes. Stir until well combined. Toss the fried chicken thighs in the hot honey sauce until fully coated.
• Make the Lime Vinaigrette:
  Whisk together the lime juice, extra virgin olive oil, honey, Dijon mustard, minced garlic, salt, and ground black pepper in a small bowl until emulsified.
• Assemble the Salad and Serve:
  Combine the arugula, cherry tomatoes, and cilantro leaves in a large salad bowl. Drizzle the lime vinaigrette over the salad and toss to coat. Top the salad with roasted leeks and place the hot honey chicken thighs on top. Garnish with toasted almond slices and an extra sprinkle of red pepper flakes, if desired.