A crispy and flavorful chicken salad drizzled with spicy hot honey, paired with fresh greens and crunchy vegetables for a satisfying and bold meal.

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Place chicken breasts in a bowl and cover with buttermilk. Marinate in the refrigerator for at least 1 hour.
In a shallow dish, mix flour, panko breadcrumbs, paprika, garlic powder, salt, and pepper.
Remove chicken from buttermilk and dredge in the breadcrumb mixture, pressing to adhere.
Heat olive oil in a skillet over medium heat. Fry chicken for 4–5 minutes on each side or until golden brown and cooked through.
Transfer chicken to a paper towel-lined plate to drain excess oil.
Slice the fried chicken into strips.
In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, and carrots.
Top the salad with sliced chicken and drizzle with hot honey.
Toss gently and serve immediately.