Smokin’ Hot Honey Crispy Chicken & Corn Salad

We've infused this vibrant salad recipe with all the savory and smoky flavors of summer. We doused the homemade hot honey with our Hickory Smoked Dark Balsamic, brushed the corn with our Mesquite Smoke Infused Olive Oil, and spiked the cooling ranch dressing with a bit of our Memphis Seasoning Blend. It's a delicious entree salad, perfect for the season.

Ingredient: 

Smokin' Hot Honey: 

1/2 cup honey 

1 teaspoon Hickory Smoked Dark Balsamic 

2 tablespoons hot sauce 

1/4 teaspoon sweet paprika 

1/4 teaspoon crushed red pepper flakes 

Memphis Ranch Dressing: 

1/2 cup mayonnaise 

1/2 cup sour cream 

2 tablespoons dill pickle juice 

1/4 teaspoon dried dill 

1 teaspoon dried chives 

Hearty pinch of Memphis Seasoning Rub 

Fleur de sel and black pepper, to taste  

2 each ears of corn, partially shucked 

2 teaspoons Mesquite Hickory Smoke Infused Olive Oil 

1 teaspoon Fleur de sel 

4 pre-breaded chicken breasts, cooked according to the instructions on the package 

8 cups salad greens 

1 avocado, sliced 

2-3 small cucumbers, quartered 

1 cup cherry tomatoes, halved or 4 Campari tomatoes, quartered 

1/4 cup cotija or feta cheese crumbles 

Instructions 

Place honey, balsamic, hot sauce, paprika, and pepper flakes in a small saucepan and whisk to combine to make the hot honey. Heat the hot honey over low heat, whisking frequently, cooking for 10 minutes (do not simmer or boil). Remove from the heat and set aside to cool at room temperature. If prepping ahead, once cooled to room temperature, place in a sealable container and refrigerate until ready to use. 

Place mayonnaise, sour cream, pickle juice, dill, chives, and Memphis seasoning, and whisk to combine to make the ranch dressing. Season the dressing to taste with salt and pepper and refrigerate, covered, until ready to serve. 

Preheat a gas grill over medium-high heat or prep charcoals for a charcoal grill. Once hot, add the corn to the grill and cook for 15 minutes, turning occasionally, until tender and lightly charred. Remove from the grill and set aside to cool. Once cooled, remove the remaining husks and silks, brush the corn with olive oil, and season with salt. Remove the kernels from the cob and set aside until ready to assemble the salad. 

Place the cooked crispy chicken breasts on a wire rack and drizzle with hot honey. 

Divide the salad greens, honeyed chicken, grilled corn kernels, avocado, cucumbers, cherry tomatoes, and cheese crumbles between bowls or plates. Drizzle with ranch dressing (or serve dressing on the side) and serve with any reserved honey for any extra zesty drizzle.