Honey Lime Chicken Taco Salad (Printable)

Grilled honey-lime chicken over crisp romaine with corn, beans, and fresh avocado. Zesty, nutritious, and perfect for any meal.

# Components:

→ 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

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 well combined.
02 - Place chicken breasts in a shallow dish or zip-top bag. Pour marinade over chicken, turning to coat thoroughly. Marinate 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 and internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing 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 and well blended.
06 - Drizzle dressing over salad and toss gently to distribute evenly without bruising greens.
07 - Top salad with grilled chicken slices, tortilla strips if desired, and fresh cilantro leaves. Serve immediately while chicken is warm.

# Expert Advice:

01 -
  • The honey lime marinade does double duty, flavoring the chicken and forming the base of the dressing so everything tastes connected.
  • It comes together in about half an hour but tastes like you spent all afternoon in the kitchen.
  • You can prep the components ahead and assemble right before serving, making it perfect for busy weeknights or casual gatherings.
  • Every bite has texture: creamy avocado, crisp lettuce, juicy tomatoes, and that satisfying crunch from the tortilla strips.
02 -
  • Don't skip resting the chicken after grilling or you'll lose all the juices when you slice it, leaving the meat dry.
  • Toss the avocado with a squeeze of lime juice if you need to prep it ahead, or it will turn brown and look unappetizing.
  • Add the tortilla strips at the very end or they'll absorb moisture and lose their crunch.
03 -
  • Use a meat thermometer to check the chicken instead of guessing, it's the only way to guarantee juicy, perfectly cooked meat every time.
  • Toast your cumin in a dry skillet for 30 seconds before adding it to the marinade, it wakes up the oils and makes the flavor ten times more aromatic.
  • Double the dressing recipe and keep extra in the fridge, it's fantastic on grain bowls, roasted vegetables, or even as a marinade for fish.
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