Honey Lime Chicken Taco Salad (Printable)

Grilled honey-lime chicken over crisp romaine with corn, black beans, avocado, and tangy dressing.

# Ingredient List:

→ Honey Lime Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 3 tbsp honey
03 - 2 tbsp fresh lime juice
04 - 1 tbsp olive oil
05 - 1 tsp chili powder
06 - 1/2 tsp cumin
07 - 1 garlic clove, minced
08 - 1/2 tsp salt
09 - 1/4 tsp 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 tbsp honey
20 - 2 tbsp fresh lime juice
21 - 1/4 cup olive oil
22 - 1/2 tsp cumin
23 - 1/4 tsp chili powder
24 - Salt and pepper to taste

# Directions:

01 - Whisk together honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper in a small bowl until well combined.
02 - Place chicken breasts in a shallow dish or zip-top bag. Pour marinade over the chicken, turning to coat evenly. Marinate for at least 15 minutes, up to 2 hours for deeper flavor.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly.
04 - Combine romaine lettuce, cherry tomatoes, corn, black beans, cheese, avocado, and red onion in a large bowl.
05 - Combine honey, lime juice, olive oil, cumin, chili powder, salt, and pepper in a jar or bowl. Shake or whisk vigorously until emulsified.
06 - Drizzle dressing over the salad mixture. Toss gently to coat all ingredients evenly.
07 - Top salad with grilled chicken slices, tortilla strips, and fresh cilantro. Serve immediately while chicken is still warm.

# Expert Tips:

01 -
  • The honey lime marinade creates this incredible sticky-sweet crust on the chicken that you'll want to eat straight off the cutting board
  • Everything comes together in under 40 minutes but tastes like you spent all day planning it
  • The salad base holds up beautifully for lunch the next day, making it perfect for meal prep
02 -
  • The sugar in the honey marinade can burn quickly, so watch your chicken closely and move it to a cooler spot if flare-ups happen
  • Don't skip resting the chicken after grilling, cutting it immediately releases all those precious juices you worked so hard to create
  • The salad dressing should be made just before serving, as the lime juice can make the avocado brown if it sits too long
03 -
  • Grill extra chicken when you make this and use it for taco bowls or wraps throughout the week
  • If you're sensitive to raw onion, try quick-pickling the red onion slices in lime juice for 15 minutes before adding
  • For extra protein, add a hard-boiled egg or some grilled shrimp alongside the chicken
Go Back