Mealime recipe · lives on in MealPot
Hot Honey Chicken Tenders & Blue Cheese Wedge Salad with Herby Ranch
- 35 min
- 2–6 servings
- 699 kcal / serving
- ★ 4.3 on Mealime
Cried with a crisp outer crust, the chicken stays juicy inside while the blue cheese wedges add tang, and the herby ranch ties everything together for a weeknight supper that comes together quickly.
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Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½ small pkgchives
- ½ (4 oz) pkgcrumbled blue cheese
- ½ small bunchfresh dill
- ½ pintgrape tomatoes
- ½lemon
- ¼ cupplain Greek yogurt
- ½ headromaine lettuce
- lemons
From the pantry: black pepper, extra virgin olive oil, garlic powder, honey, hot sauce, mayonnaise, panko bread crumbs, paprika, salt, soy sauce
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · hand or regular blender · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Directions
- Preheat the oven to 375°F and brush a baking sheet with a thin layer of oil.
- In a small bowl, combine bread crumbs with paprika, garlic powder, and black pepper; stir to mix.
- In a medium bowl, whisk mayo, soy sauce, and a pinch of salt until smooth.
- Pat the chicken dry and cut into ¾-inch strips. Add to the mayo mixture and toss to coat.
- Add the breadcrumb coating to the chicken and toss well so each piece is evenly coated; spread the coated chicken in a single layer on the baking sheet.
- Bake for 15–18 minutes until the chicken is golden and cooked through, then remove from the oven.
- In the reserved small bowl, whisk together honey, hot sauce, and a pinch of salt to make hot honey; set aside.
- Rinse and dry all fresh produce.
- Juice the lemon into a blender.
- Shave dill leaves from the stems and add to the blender with half of the chopped chives, yogurt, and the remaining mayo; blend on high until the ranch is smooth, saving the rest of the chives for serving.
- Cut the romaine into two wedges lengthwise and halve the grape tomatoes; lightly season with salt.
- To plate, split the chicken and romaine wedges between plates, spoon on the ranch, scatter tomatoes and blue cheese, and sprinkle the remaining chives. Serve with hot honey for dipping the chicken.
Two tips
- Prep ahead: refrigerate the dressed ranch and the coated chicken for up to an hour before baking.
- Serving idea: set extra hot honey on the table for dipping or drizzling over the chicken and wedges.
Nutrition per serving
- Calories
- 699 kcal
- Protein
- 53 g
- Carbs
- 42 g
- Fat
- 36 g
- Fiber
- 6 g
- Sodium
- 475 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.