Honey Lime Chicken Taco Salad

My sister-in-law first made this for a summer backyard gathering, and I honestly couldn't stop eating it. The way the honey-caramelized chicken played off that bright lime kick was something else entirely. I begged for the recipe right there at the picnic table, napkin in hand. Now it's the meal I make when I want everyone to feel like they're on vacation, even if we're just eating Tuesday dinner on the couch.

Last summer my neighbor caught the most amazing lime scent drifting through our open kitchen window. Next thing I knew, she was knocking on my door with an empty Tupperware container, asking what I was making. We ended up eating on the porch together while our kids ran through sprinklers in the yard. Sometimes the best dinners happen completely by accident.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy throughout
• 3 tbsp honey: Raw honey gives the best flavor, but whatever you have in your pantry will work beautifully
• 2 tbsp fresh lime juice: Roll the lime on your counter before cutting to get every drop of juice out
• 1 tbsp olive oil: This helps the marinade cling to the chicken and promotes gorgeous grill marks
• 1 tsp chili powder: Adjust based on your heat preference, but this amount adds just a gentle warmth
• 1/2 tsp cumin: Toast it in a dry pan for 30 seconds before adding to the marinade for deeper flavor
• 1 garlic clove minced: Fresh garlic is non-negotiable here, the jarred stuff doesn't have the same punch
• 1/2 tsp salt and 1/4 tsp black pepper: Season generously since this is the primary seasoning for the chicken
• 6 cups romaine lettuce chopped: Iceberg works too, but romaine holds up better against the dressing
• 1 cup cherry tomatoes halved: These little bursts of juice balance the sweet honey perfectly
• 1 cup cooked corn kernels: Fresh corn cut off the cob is incredible, but frozen and thawed works fine
• 1 cup canned black beans rinsed and drained: These add protein and make the salad more filling
• 1/2 cup shredded cheddar or Monterey Jack cheese: Pepper jack adds a nice kick if you want extra heat
• 1 ripe avocado diced: The creaminess here is essential, don't skip it
• 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: Homemade from stale tortillas are infinitely better than store-bought
• Fresh cilantro leaves: If you're one of those people who thinks cilantro tastes like soap, parsley works too
• 2 tbsp honey: The dressing should be slightly sweeter than you think, it balances the lime
• 2 tbsp fresh lime juice: About one large lime should give you enough for both marinade and dressing
• 1/4 cup olive oil: Slowly whisk this in to emulsify the dressing properly
• 1/2 tsp cumin and 1/4 tsp chili powder: These tie the dressing flavors to the chicken seasoning
• Salt and pepper: Taste and adjust, the dressing should be bright and punchy

Instructions

Whisk together your chicken marinade:

Combine honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper in a small bowl until the honey dissolves completely.

Coat and rest the chicken:

Place chicken in a shallow dish and pour the marinade over, turning to coat every surface. Let it sit for at least 15 minutes, though overnight in the fridge gives you the most flavor penetration.

Fire up the grill:

Preheat your grill or grill pan to medium-high heat until it's nice and hot. The chicken should sizzle immediately when it hits the grate.

Grill to perfection:

Cook chicken for 6 to 7 minutes per side, looking for beautiful charred grill marks and an internal temperature of 165°F. Let the meat rest for 5 minutes before slicing, this keeps all the juices inside.

Build your salad base:

In a large bowl, toss together romaine, cherry tomatoes, corn, black beans, cheese, avocado, and red onion until everything is evenly distributed.

Shake up the dressing:

Combine all dressing ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified. No jar, whisk it in a bowl until thickened.

Assemble and serve:

Drizzle dressing over the salad and toss gently to coat. Top with sliced chicken, tortilla strips, and fresh cilantro, then serve immediately while everything is crisp.

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My dad claimed he didn't like salad until I made this for him. He asked for seconds, then thirds, and finally requested the recipe for himself. Now he makes it for his golf buddies and texts me every time to tell me how much they loved it. Watching someone discover that healthy food can be exciting is pretty wonderful.

Making It Your Own

The beauty of this salad is how easily it adapts to whatever you have on hand or need to avoid. I've made countless variations based on who's coming to dinner and what's in my crisper drawer.

Perfect Pairings

This salad shines alongside some simple sides to round out the meal. I love serving it with warm tortillas or a side of Mexican rice for something more substantial.

Meal Prep Magic

This salad has become my go-to for Sunday meal prep because it holds up so beautifully. The flavors actually meld together and get better after a day in the fridge, unlike so many other salads that turn sad and soggy.

• Store the grilled chicken separately from the salad components
• Keep the dressing in a small jar and add it right before eating
• Wait to add avocado and tortilla strips until you're ready to serve

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I hope this salad brings as many bright, happy moments to your table as it has to mine. There's something about that honey lime combination that just makes everything feel lighter and more joyful.

Recipe FAQs

→ Can I make this salad ahead of time?

Prepare ingredients separately in advance. Grill and slice chicken up to 2 days before. Chop vegetables and store in airtight containers. Assemble just before serving to maintain crisp texture.

→ What other proteins work well?

Grilled shrimp, steak strips, or seasoned tofu make excellent alternatives. Adjust cooking time accordingly—shrimp needs 2-3 minutes per side, tofu should be pressed and grilled for 4-5 minutes each side.

→ How can I make this dairy-free?

Simply omit the cheese or use a dairy-free shredded alternative. The salad remains satisfying and flavorful without it thanks to the creamy avocado and protein-rich chicken.

→ Can I use bottled dressing instead?

While bottled honey-lime or citrus vinaigrette works in a pinch, the homemade dressing offers superior fresh flavor and takes just minutes to whisk together.

→ How should I store leftovers?

Store components separately in the refrigerator for 2-3 days. Keep sliced chicken, dressed salad, and undressed vegetables in separate containers. Reheat chicken gently or serve cold.