Honey Lime Chicken Taco Salad (Printable Page)

Zesty salad featuring grilled honey-lime chicken, romaine, corn, black beans, avocado, and a tangy lime 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 ground cumin
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Salad

10 - 6 cups chopped romaine lettuce
11 - 1 cup halved cherry tomatoes
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 thinly sliced red onion
17 - 1/2 cup tortilla strips or crushed tortilla chips, optional
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 ground cumin
23 - 1/4 teaspoon chili powder
24 - Salt and black pepper to taste

# Steps:

01 - In a small bowl, whisk together honey, lime juice, olive oil, chili powder, cumin, minced garlic, salt, and black pepper until combined.
02 - Place chicken breasts in a shallow dish or zip-top bag, pour marinade over chicken, turn to coat evenly, and refrigerate 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 internal temperature reaches 165°F. 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 thinly 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 until emulsified and well combined.
06 - Drizzle dressing over salad and toss gently to coat all ingredients evenly.
07 - Top salad with grilled chicken slices, tortilla strips if desired, and fresh cilantro leaves. Serve immediately.

# Expert Advice:

01 -
  • The honey lime marinade transforms ordinary chicken into something that tastes like it came from a restaurant
  • You get that perfect crunch from tortilla strips while still eating something that feels nourishing
  • Everything comes together in about 35 minutes but tastes like you took all afternoon
02 -
  • Letting the chicken rest before slicing is non negotiable, cutting it immediately will release all the moisture onto your cutting board instead of keeping it in the meat
  • The salad dressing can be made up to 3 days ahead and stored in the refrigerator, just give it a good shake before using
  • If youre making this ahead, keep the dressing and tortilla strips separate until right before serving to maintain the perfect texture
03 -
  • Grill your chicken over higher heat than you think you should to get those restaurant quality char marks
  • Toast your tortilla strips in a dry pan for 2 minutes before adding, it takes them from good to incredible
  • Let the salad sit for 5 minutes after dressing so the flavors can meld, but not much longer or it wilts
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