Honey Lime Chicken Taco Salad (Print)

Zesty grilled chicken salad with romaine, corn, black beans, avocado, and honey-lime dressing in just 35 minutes.

# Components:

→ Honey Lime Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 1 tablespoon olive oil
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon cumin
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Salad Base

10 - 6 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cooked corn kernels
13 - 1 cup canned black beans, rinsed and drained
14 - 1/2 cup shredded cheddar or Monterey Jack cheese
15 - 1 ripe avocado, diced
16 - 1/4 cup red onion, thinly sliced
17 - 1/2 cup tortilla strips or crushed tortilla chips
18 - Fresh cilantro leaves for garnish

→ Honey Lime Dressing

19 - 2 tablespoons honey
20 - 2 tablespoons fresh lime juice
21 - 1/4 cup olive oil
22 - 1/2 teaspoon cumin
23 - 1/4 teaspoon chili powder
24 - Salt and pepper to taste

# Directions:

01 - In a small bowl, whisk together honey, lime juice, olive oil, chili powder, cumin, minced garlic, salt, and pepper until well combined.
02 - Place chicken breasts in a shallow dish or zip-top bag. Pour marinade over chicken, turning to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, corn kernels, drained black beans, shredded cheese, diced avocado, and sliced red onion.
05 - In a small jar or bowl, combine honey, lime juice, olive oil, cumin, chili powder, salt, and pepper. Shake or whisk vigorously until dressing emulsifies.
06 - Drizzle dressing over salad mixture and toss gently to combine all ingredients evenly.
07 - Top salad with grilled chicken slices, tortilla strips if desired, and fresh cilantro leaves. Serve immediately while chicken is warm.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • Every ingredient pulls its weight with color, flavor, and crunch you can actually feel.
  • The honey-lime combo makes the chicken so flavorful you'll want to double the recipe just for leftovers.
  • It's one of those rare meals that feels indulgent but leaves you energized instead of sluggish.
02 -
  • Don't skip resting the chicken after grilling, it makes the difference between juicy slices and dry, disappointing ones.
  • If your avocado isn't quite ripe, leave it out rather than serving hard, flavorless chunks.
  • The dressing can be made a day ahead and stored in the fridge, just shake it again before using.
  • Marinating the chicken longer than 2 hours can make the texture a little mushy from the acid in the lime, so don't overdo it.
03 -
  • Use a meat thermometer to check the chicken so you never have to guess if it's done.
  • If you don't have a grill, a hot cast-iron skillet will give you similar char and flavor.
  • Taste the dressing before you pour it, you might want a little more lime or a pinch more salt depending on your ingredients.
  • Let the chicken come to room temperature for about 10 minutes before grilling so it cooks more evenly.
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