hot chicken salad recipe
The Best hot chicken salad recipe
Easy Hot Chicken Salad with Crispy Cornbread
A comforting, tangy chicken salad served on warm cornbread with a crispy topping. Perfect for a cozy lunch or dinner.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup mayonnaise
- ½ cup plain yogurt
- 1 cup diced celery
- 1 cup diced red onion
- 1 cup diced bell peppers
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1 tbsp vegetable oil
👨🍳Directions
-
1
Preheat oven to 375°F. Season chicken breasts with salt and pepper, then cook in a skillet over medium-high heat for 6–7 minutes per side until fully cooked (165°F internal temperature). Let cool, then shred into bite-sized pieces. -
2
In a large bowl, combine mayonnaise, yogurt, Dijon mustard, paprika, and parsley. Add shredded chicken, celery, red onion, bell peppers, cucumber, and tomatoes. Mix gently and season with salt and pepper. -
3
Preheat oven to 400°F. In a separate bowl, whisk flour, cornmeal, baking powder, salt, buttermilk, egg, and vegetable oil until smooth. Stir in shredded cheese. -
4
Pour cornbread batter onto a greased baking sheet. Bake for 15–18 minutes until golden and firm. Slice into squares. -
5
Serve the chicken salad over the warm cornbread squares, topped with extra shredded cheese if desired.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Cutting board
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Hot Chicken Salad with Crispy Cornbread Works
❓ Frequently Asked Questions About Hot Chicken Salad with Crispy Cornbread
How do I adjust the spice level in this hot chicken salad?
Yes, you can easily tweak the heat. If you prefer milder flavor, reduce the amount of hot sauce by half or omit it entirely. For extra heat, add a tablespoon of sriracha or hot honey to the dressing. Keep in mind that the chicken’s natural spices will still contribute to the flavor, so you may not need to add as much hot sauce as the recipe suggests.
Can I substitute chicken breast for thighs?
Chicken thighs work just as well as breasts in this recipe, and they often stay juicier. If using breasts, trim off any visible fat and season them generously to mimic the flavor profile of thighs. Cooking time remains the same, but thighs may render slightly more fat, which you can easily drain before assembling the salad.
What if I don’t have a food processor?
No problem! For a quick chop, use a sharp knife to dice the cucumber, bell pepper, and celery into bite-sized pieces. For the dressing, whisk together the mayo, vinegar, mustard, and spices by hand. The texture will be slightly coarser, but the flavors will still shine.
How can I make this salad last longer without losing texture?
To preserve freshness, store the assembled salad in an airtight container in the fridge for up to two days. To keep the chicken tender, make sure it’s fully cooled before adding it to the salad. If the dressing becomes too thin, stir in a bit of the chicken’s juices or a splash of extra mayo before serving.
Is this recipe suitable for meal prep?
Yes, this hot chicken salad is a great meal prep option. Cook the chicken ahead of time, store it in a separate container, and assemble the salad just before eating to maintain the best texture. The dressing can be made a day in advance and added fresh when ready to serve.
