Save to Pinterest The first time I made this honey lime chicken taco salad, it was a complete accident. I had planned to make regular tacos but realized halfway through prep that I was out of tortilla shells, and my summer garden was overflowing with fresh romaine and tomatoes. The marinade was already doing its magic on the chicken, so I decided to pivot and turn everything into a giant salad instead. My family still talks about that dinner more than any planned meal I've ever made.
Last summer, my neighbor Sarah dropped by unexpectedly while I was grilling the chicken for this salad. She stayed for dinner and then texted me the next morning asking for the recipe because her husband kept talking about the dressing all night. Now whenever I see grill marks on chicken breasts, I think of sitting on my back patio with Sarah, eating this salad straight from the bowl while the sun went down, and realizing that sometimes the best meals are the ones you never planned to make.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
- 3 tbsp honey plus 2 tbsp for dressing: Local honey gives the best flavor, but whatever you have works beautifully
- 4 tbsp fresh lime juice divided: Roll the limes on your counter before cutting to maximize the juice
- 5 tbsp olive oil divided: Extra virgin gives the dressing that nice grassy finish
- 1 1/2 tsp chili powder divided: I like ancho chili powder for its smoky sweetness but regular works fine
- 3/4 tsp cumin divided: Toast your cumin in a dry pan for 30 seconds before using to wake up the oils
- 1 garlic clove minced: Fresh garlic matters here, dont use the jarred stuff
- 6 cups romaine lettuce chopped: Iceberg works too but romaine holds up better under the dressing
- 1 cup cherry tomatoes halved: Multi colored tomatoes make this salad look absolutely stunning
- 1 cup cooked corn kernels: Fresh sweet corn when its in season is life changing, frozen works otherwise
- 1 cup canned black beans rinsed and drained: Rinse them really well to remove the cloudy canning liquid
- 1/2 cup shredded cheddar or Monterey Jack: Pepper Jack adds a nice kick if you like things spicy
- 1 ripe avocado diced: The perfect avocado should yield slightly to gentle pressure but not feel mushy
- 1/4 cup red onion thinly sliced: Soak the slices in ice water for 10 minutes to mellow the bite
- 1/2 cup tortilla strips or crushed chips: Homemade strips from corn tortillas are worth the extra five minutes
- Fresh cilantro leaves: Pull the leaves gently, dont chop them or they bruise and turn dark
Instructions
- Marinate the chicken:
- Whisk together the honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper in a small bowl until combined. Place the chicken in a shallow dish and pour the marinade over, turning to coat both sides. Let it sit for at least 15 minutes while you prep everything else.
- Fire up the grill:
- Preheat your grill or grill pan to medium high heat, around 375 degrees F. You want it hot enough to get good grill marks but not so hot that the honey in the marinade burns immediately.
- Grill to perfection:
- Cook the chicken for 6 to 7 minutes per side until it reaches an internal temperature of 165 degrees F. The honey will create gorgeous charred spots. Let the chicken rest for 5 minutes before slicing against the grain.
- Build the salad base:
- In your largest serving bowl, combine the romaine, tomatoes, corn, black beans, cheese, avocado, and red onion. Toss everything gently with your hands to distribute evenly.
- Make the dressing:
- Whisk together the honey, lime juice, olive oil, cumin, chili powder, salt, and pepper in a small jar. Shake vigorously until it thickens slightly and emulsifies, about 20 seconds.
- Bring it all together:
- Drizzle half the dressing over the salad and toss to coat. Add more if needed. Top with sliced chicken, tortilla strips, and fresh cilantro. Serve immediately while the chicken is still warm.
Save to Pinterest This recipe has become my go to for summer potlucks because it serves a crowd and travels surprisingly well. I pack the dressing separately and toss it right before serving, and people always ask for the recipe. Something about the combination of warm grilled chicken and cool, crisp vegetables just hits different on a hot day.
Making It Your Own
The beauty of this salad is how adaptable it is to whatever you have on hand or what is in season. Sometimes I swap the romaine for mixed greens or baby spinach, especially in spring when fresh greens are at their peak. Grilled peaches or mango work surprisingly well in place of the corn, adding sweetness that plays nicely with the honey lime flavors.
Meal Prep Magic
This salad actually meal preps beautifully if you keep a few things separate. I portion the salad base into containers, slice the grilled chicken, and store the dressing in small jars. Everything stays fresh for three to four days, and lunch comes together in minutes. The only thing I would not prep ahead is the avocado, it gets brown and sad unless you toss it with a little extra lime juice.
Perfect Pairings
A chilled glass of sauvignon blanc cuts through the rich avocado and cheese while complementing the citrus notes. For something non alcoholic, try sparkling water with extra lime and a sprig of cilantro. The salad is substantial enough to stand alone, but warm tortillas on the side never hurt anyone.
- Add grilled corn on the cob as a side dish in peak summer season
- Keep extra lime wedges on hand for squeezing over individual portions
- Offer hot sauce on the side for guests who like more heat
Save to Pinterest There is something deeply satisfying about a meal that is this healthy but tastes this indulgent. The way the honey and lime play with the smoky grilled chicken just works, every single time.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to absorb the honey-lime flavors. For deeper flavor, you can marinate up to 2 hours in the refrigerator before grilling.
- → Can I make this salad ahead of time?
You can prepare the marinade and chop vegetables up to a day in advance. Grill the chicken fresh and assemble just before serving to keep the lettuce crisp and avocado fresh.
- → What protein alternatives work well?
Grilled shrimp, sliced steak, or seasoned tofu make excellent substitutes for the chicken. Adjust cooking times accordingly and use the same honey-lime marinade.
- → Is this gluten-free?
Yes, this salad is naturally gluten-free if you use certified gluten-free tortilla strips or omit them entirely. Always verify packaged ingredients like cheese and seasonings.
- → How do I store leftovers?
Store the grilled chicken, salad components, and dressing separately in airtight containers. The chicken keeps for 3-4 days, while prepped vegetables stay fresh for 2-3 days.