Honey Lime Chicken Taco Salad (Printable)

Vibrant salad with grilled honey-lime chicken, romaine lettuce, corn, black beans, avocado, and zesty lime dressing.

# Ingredient List:

→ 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 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, 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 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 fully combined.
02 - Place chicken breasts in a shallow dish or zip-top bag and pour marinade over them, turning to coat evenly. Refrigerate 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 with internal temperature reaching 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 sliced red onion.
05 - In a small jar with a lid or bowl, combine all dressing ingredients and shake vigorously or whisk until dressing reaches a smooth, emulsified consistency.
06 - Pour dressing over the salad mixture and toss gently to coat all ingredients evenly without crushing delicate components.
07 - Top salad with grilled chicken slices, tortilla strips if desired, and fresh cilantro leaves. Serve immediately while chicken remains warm.

# Expert Suggestions:

01 -
  • The honey and lime combo creates this perfect sweet and tangy dance that makes everything taste brighter
  • You get all the taco flavors without the heavy carb load that leaves you feeling stuffed
  • Everything can be prepped ahead, making weeknight dinners almost suspiciously easy
02 -
  • The chicken will continue cooking slightly after you remove it from the grill, so pull it off when it reaches 160°F
  • Do not dress the salad until right before serving or the lettuce will wilt and lose its satisfying crunch
  • If meal prepping, keep the dressing separate and add it just before eating to maintain freshness
03 -
  • Pound your chicken breasts to even thickness before marinating for more consistent cooking
  • Grill extra chicken and keep it in the freezer for emergency quick meals throughout the week
  • Double the dressing and use it as a marinade for other proteins throughout the week
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