Honey Lime Chicken Taco Salad

The first time I made this salad was on a scorching July afternoon when my air conditioner had quit working. Standing over a hot stove felt impossible, but I still wanted something that felt like a real meal. The honey and lime came together so beautifully that I ended up making it three times that week.

My sister came over unexpectedly that first week and ended up eating two bowls. She said it reminded her of our favorite taco spot from college, but better. Now she requests it every time she visits, even in winter.

Ingredients

• 2 large boneless skinless chicken breasts: The foundation of the dish, pounded slightly for even cooking
• 3 tbsp honey: Creates caramelization on the grill and balances the lime acidity
• 2 tbsp fresh lime juice: Brightens everything and cuts through the rich ingredients
• 1 tbsp olive oil: Helps the marinade cling and prevents sticking
• 1 tsp chili powder: Adds subtle warmth without overwhelming heat
• 1/2 tsp cumin: Provides that classic taco flavor backbone
• 1 garlic clove minced: Fresh garlic makes all the difference here
• 1/2 tsp salt: Enhances all the other flavors
• 1/4 tsp black pepper: Adds gentle bite and depth
• 6 cups romaine lettuce chopped: Crisp and sturdy enough to hold all the toppings
• 1 cup cherry tomatoes halved: Burst with sweet juicy freshness
• 1 cup cooked corn kernels: Sweet pops of sunshine in every forkful
• 1 cup canned black beans rinsed and drained: Creamy protein that anchors the salad
• 1/2 cup shredded cheddar or Monterey Jack cheese: Melty goodness throughout
• 1 ripe avocado diced: Essential creaminess that ties everything together
• 1/4 cup red onion thinly sliced: Sharp contrast to the sweet honey dressing
• 1/2 cup tortilla strips or crushed tortilla chips: That satisfying crunch factor
• Fresh cilantro leaves: Bright herbal finish that makes it taste fresh
• 2 tbsp honey: Sweet base for the dressing
• 2 tbsp fresh lime juice: Zesty kick that wakes up the palate
• 1/4 cup olive oil: Creates silky emulsified consistency
• 1/2 tsp cumin: Earthy notes that complement the salad components
• 1/4 tsp chili powder: Mellow warmth in the dressing
• Salt and pepper to taste: Final seasoning adjustment

Instructions

Whisk together the honey lime marinade:

In a small bowl combine honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper until smooth and fully incorporated

Marinate the chicken:

Place chicken in a shallow dish and pour marinade over, turning to coat. Let it sit for at least 15 minutes but no longer than 2 hours

Grill the chicken to perfection:

Preheat your grill to medium high and cook chicken for 6 to 7 minutes per side until it reaches 165°F internally

Let the chicken rest properly:

Remove from heat and let chicken rest for 5 minutes before slicing. This keeps the juices locked inside

Build the salad base:

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

Shake up the dressing:

Combine all dressing ingredients in a jar and shake vigorously until completely emulsified and creamy

Bring it all together:

Drizzle dressing over the salad and toss gently. Top with sliced chicken, tortilla strips, and fresh cilantro

Save

This salad became my go to for summer potlucks after everyone kept asking for the recipe. Something about the combination of warm grilled chicken and cool crisp vegetables just works perfectly on hot days.

Make It Your Own

Swap out grilled shrimp or seasoned tofu for the chicken if you want something lighter. The honey lime marinade works beautifully with seafood and plant proteins alike.

Crunch Time

I have started making my own tortilla strips by cutting corn tortillas into strips and pan frying them. They stay crunchy longer than store bought chips and taste infinitely better.

Perfect Pairings

This salad works alongside almost anything but especially shines with grilled corn on the cob or Mexican rice. It also makes excellent leftovers for lunch the next day.

• Keep the dressing separate until serving to maintain crunch
• Wait to add avocado until right before serving
• The chicken actually tastes better after sitting overnight

Save

Every time I serve this, someone asks for the recipe. It has become the dish I make when I want people to feel taken care of.

Recipe FAQs

→ Can I make the chicken ahead of time?

Yes, you can grill the chicken up to 2 days in advance. Store it sliced in an airtight container in the refrigerator and reheat gently before assembling your salad.

→ What other proteins work well with this salad?

Grilled shrimp, flank steak strips, or seasoned tofu make excellent alternatives. The honey-lime marinade complements shrimp particularly well, while tofu absorbs the flavors beautifully.

→ How do I keep the avocado from browning?

Toss diced avocado in a little fresh lime juice before adding it to the salad. The citrus helps prevent oxidation and keeps it vibrant green for several hours.

→ Can I make this dairy-free?

Absolutely. Simply omit the shredded cheese or substitute with a dairy-free alternative. The creamy avocado and rich dressing provide plenty of satisfaction without dairy.

→ What's the best way to grill the chicken?

Preheat your grill to medium-high heat (around 375°F). Grill for 6-7 minutes per side until internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing to keep it juicy.

→ Can I use a different dressing?

A creamy cilantro-lime dressing or chipotle ranch would work wonderfully. The key is balancing the sweet corn and beans with something bright and acidic.