Honey Lime Chicken Taco Salad (Printer-friendly)

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

# What You'll 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 Base

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, 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 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 over 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 romaine lettuce, cherry tomatoes, corn kernels, black beans, cheese, avocado, and red onion.
05 - In a small jar or bowl, combine honey, lime juice, olive oil, cumin, and chili powder. Shake vigorously or whisk until dressing is emulsified.
06 - Drizzle dressing over salad mixture and toss gently to coat all ingredients evenly.
07 - Top salad with grilled chicken slices, tortilla strips if desired, and fresh cilantro. Serve immediately.

# Expert Advice:

01 -
  • It comes together fast but tastes like you spent an hour on it.
  • The honey lime marinade does double duty as chicken flavor and salad dressing.
  • You get crunch, creaminess, and tang all in one bowl.
  • It's filling enough to keep you satisfied without feeling heavy.
02 -
  • Don't skip resting the chicken after grilling, cutting it too soon makes all the juice run out onto the cutting board instead of staying in the meat.
  • If your grill is too hot, the honey in the marinade will burn before the chicken cooks through, so aim for medium-high and watch it closely.
  • Add the avocado and tortilla strips at the very end or they'll either brown or get soggy.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook uniformly and stay tender.
  • Taste the dressing before adding it to the salad and adjust the honey or lime to your preference, it should be balanced and bright.
  • Use a grill pan indoors if the weather's bad, you'll still get those beautiful char marks and caramelized edges.
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