Honey Lime Chicken Taco Salad (Print version)

Grilled chicken with honey-lime marinade served over crisp romaine, corn, black beans, avocado, and tangy dressing.

# What You Need:

→ 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

10 - 6 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup fresh or thawed frozen 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

# How to Make:

01 - In a small bowl, whisk together honey, lime juice, olive oil, chili powder, cumin, minced garlic, salt, and pepper until fully combined.
02 - Place chicken breasts in a shallow dish or zip-top bag and pour marinade over them, turning to ensure even coating. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
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 before slicing thinly.
04 - In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, corn kernels, drained black beans, shredded cheese, diced avocado, and thinly sliced red onion.
05 - In a small jar with lid or mixing bowl, combine honey, lime juice, olive oil, cumin, and chili powder. Shake vigorously or whisk until emulsified. Season with salt and pepper to taste.
06 - Drizzle prepared dressing over salad mixture and toss gently until all components are evenly coated.
07 - Top salad with sliced grilled chicken, tortilla strips if desired, and fresh cilantro leaves. Serve immediately while chicken remains warm.

# Expert tips:

01 -
  • The honey-lime marinade tastes like a summer vacation actually bottled into chicken, with that perfect balance of sweet and tangy that makes you want another bite.
  • It comes together faster than you'd think, especially if you prep ingredients while the chicken grills, so you're eating in under 40 minutes.
  • The salad is flexible enough to work with whatever's in your fridge, so it never feels like the same meal twice.
02 -
  • Don't skip the resting period for the chicken—those 5 minutes make the difference between juicy meat and dry disappointment, and it only takes one bad experience to learn this forever.
  • The dressing won't stay emulsified if you make it too far ahead, so mix it while the chicken's grilling and you're assembling the salad—it'll come together perfectly when you need it.
03 -
  • Don't be shy with the lime juice when you taste the dressing—it should make you pucker just slightly, because that brightness is what makes the whole salad sing instead of tasting one-note.
  • If the chicken's done before the salad's assembled, tent it loosely with foil to keep it warm, and if the salad's done first, just chill it in the fridge for a few minutes so everything's ready at once.
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