> 1 (2 lb) pkg chicken drumsticks
> 2 tbsp olive oil
> 1 (12 oz) pkg American-style salad blend or chopped romaine lettuce
> 1/4 cup honey
> 2 tbsp apple cider vinegar
> 1/2 tsp crushed red pepper
Pat the chicken dry with paper towels and season with salt and pepper. In a 12-inch nonstick skillet, heat the oil on medium. Add chicken and cook 8 min., without moving. Flip chicken and cook 6–8 min. more, until browned on both sides and chicken reaches 165°F internal temperature, moving as little as possible. Meanwhile, add the salad blend to a large serving bowl.
Transfer chicken to a plate when done. Remove skillet from heat and stir in the honey, vinegar, crushed red pepper, and ⅓ cup water, scraping up any bits from the pan. Season with salt and pepper. Pour half of the sauce over salad and toss to coat. Drizzle remaining sauce over chicken. Serve immediately.