Honey Lime Chicken Taco Salad (Printer View)

Zesty salad combining grilled honey-lime chicken with romaine, corn, black beans, and fresh toppings for a refreshing main dish.

# 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 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 black pepper to taste

# Method:

01 - In a small bowl, whisk together honey, lime juice, olive oil, chili powder, cumin, minced garlic, salt, and black 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 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. Rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, corn kernels, drained black beans, shredded cheese, diced avocado, and thinly sliced red onion.
05 - In a small jar or bowl, combine honey, lime juice, olive oil, cumin, chili powder, salt, and pepper. Shake or whisk until fully emulsified and well blended.
06 - Drizzle prepared dressing over salad and toss gently to coat all ingredients evenly.
07 - Top salad with sliced grilled chicken, tortilla strips if desired, and fresh cilantro leaves. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • The honey lime marinade caramelizes beautifully on the grill, giving the chicken a glossy, flavorful crust without any fuss.
  • Everything comes together in about 35 minutes, so it feels fancy but fits into a weeknight.
  • It's endlessly adaptable: swap the protein, add more heat, or skip the cheese entirely and it still shines.
  • Leftovers hold up surprisingly well, making it perfect for meal prep or next-day lunches.
02 -
  • Don't skip letting the chicken rest after grilling, or you'll lose all those flavorful juices when you slice into it.
  • If your grill is too hot, the honey in the marinade will burn before the chicken cooks through, so keep the heat at medium-high, not raging high.
  • Add the avocado and tortilla strips at the very end, or the avocado will brown and the strips will get soggy.
03 -
  • Pound the chicken breasts to an even thickness before marinating so they cook evenly and don't dry out on the edges.
  • If you're meal prepping, keep the tortilla strips in a separate container so they stay crunchy all week.
  • Taste the dressing before you pour it over the salad and adjust the honey or lime juice to your preference, since limes can vary in tartness.
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