Honey Lime Chicken Taco Salad (Printer-friendly)

Zesty grilled chicken over crisp romaine with corn, black beans, avocado, and honey-lime 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 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 ground cumin
23 - 1/4 teaspoon chili powder
24 - Salt and pepper to taste

# How-To Steps:

01 - Whisk together 3 tablespoons honey, 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, cumin, minced garlic, salt, and pepper in a small bowl until fully 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 internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.
04 - Combine romaine lettuce, cherry tomatoes, corn kernels, black beans, shredded cheese, diced avocado, and red onion in a large mixing bowl.
05 - Combine 2 tablespoons honey, 2 tablespoons lime juice, 1/4 cup olive oil, cumin, chili powder, salt, and pepper in a jar or bowl. Shake or whisk vigorously until emulsified.
06 - Drizzle dressing over salad mixture. Toss gently with tongs or salad servers to coat all ingredients evenly without crushing delicate components.
07 - Top dressed salad with sliced grilled chicken, tortilla strips, and fresh cilantro leaves. Serve immediately while chicken is still warm.

# Expert Tips:

01 -
  • The honey lime marinade creates this incredible caramelized crust on the chicken that you will want to eat straight off the cutting board
  • Every bite hits all the textures and flavors at once, creamy avocado, crunchy tortilla strips, sweet corn, and that zingy dressing
  • It comes together in under 40 minutes but tastes like something from a restaurant that marinates everything for days
02 -
  • The honey in the marinade can burn quickly on high heat, so watch your chicken closely and move it to a cooler spot if it starts getting too dark too fast
  • Letting the chicken rest before slicing is non negotiable, cutting it immediately will let all those juices run onto your cutting board instead of staying in the meat
03 -
  • Pound your chicken breasts to even thickness before marinating, this simple step prevents thinner parts from drying out while thicker parts finish cooking
  • Make double the dressing and keep it in your fridge, it is fantastic on green salads, roasted vegetables, or even as a marinade for shrimp
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