Save The first time I made this salad was on a sweltering Tuesday when turning on the oven felt like a punishment. My friend Sarah had dropped by unexpectedly, and we ended up grilling chicken on my tiny apartment balcony while sipping cold drinks. Something about that honey-lime glaze hitting the hot grill made the whole afternoon feel like a vacation.
Last summer I brought this to a neighborhood potluck, and honestly, I was just trying to use up produce from my farmers market haul. Three different people asked for the recipe, and my neighbor Tom swore he does not even like salad but went back for seconds. The chicken stays juicy for days, which means my lunch prep for the week was solved in one go.
Ingredients
- Chicken breasts: Boneless and skinless cooks faster and absorbs that incredible marinade deeply
- Honey: Use raw honey if you can find it, the flavor complexity makes such a difference
- Fresh limes: Roll them on the counter before cutting to get every last drop of juice
- Romaine lettuce: Stays crisp longer than other greens and holds up beautifully under the dressing
- Black beans: Rinse them really well to remove the canned taste and excess sodium
- Avocado: Wait to dice it until right before serving so it does not brown
- Tortilla strips: The secret crunch that makes this feel like something special
Instructions
- Marinate the chicken:
- Whisk together honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper in a shallow dish. Add the chicken and turn to coat, then let it sit for at least 15 minutes while you prep everything else.
- Grill to perfection:
- Fire up your grill or grill pan over medium-high heat. Cook the chicken for 6 to 7 minutes per side until it reaches 165 degrees inside, then let it rest for 5 minutes before slicing into thin strips.
- Build the salad base:
- Toss the romaine, cherry tomatoes, corn, black beans, cheese, avocado, and red onion in a large bowl. Everything should be evenly distributed so each bite gets a little bit of everything.
- Make the dressing:
- Shake up the honey, lime juice, olive oil, cumin, chili powder, salt, and pepper in a jar until it comes together into a smooth emulsion.
- Bring it all together:
- Drizzle the dressing over the salad and toss gently. Top with the sliced chicken, tortilla strips, and fresh cilantro. Serve right away while everything is still vibrant and crisp.
Save My daughter now requests this for her birthday dinner every year instead of cake. We set up a toppings bar and let everyone build their own bowls. There is something about putting all that color on the table that makes even the pickiest eaters excited about vegetables.
Make Ahead Magic
grill the chicken and slice it up to 2 days in advance, storing it in an airtight container with a splash of lime juice to keep it moist. The salad vegetables can be prepped and stored separately in the refrigerator. Just keep the avocado and tortilla strips fresh until serving time.
Protein Swaps
The honey-lime marinade works beautifully on shrimp, which only need 2 to 3 minutes per side. For a vegetarian version, try extra firm tofu pressed for 30 minutes then grilled, or even portobello mushrooms for something hearty and satisfying.
Serving Suggestions
This salad is substantial enough to stand alone as a complete meal, but sometimes I serve it alongside warm tortillas or Spanish rice for a more spread-style dinner. The fresh flavors pair wonderfully with anything grilled.
- Keep extra lime wedges on hand for squeezing over the final dish
- Warm the tortilla strips in a dry pan for 2 minutes for maximum crunch
- Offer hot sauce on the side for anyone who likes an extra kick
Save This is the kind of meal that makes you feel accomplished without actually working that hard. Enjoy every crunchy, zesty bite.
Recipe Q&A
- → How long should I marinate the chicken?
Marinate for at least 15 minutes for basic flavor, or up to 2 hours for deeper, more pronounced honey-lime notes. The longer marination time allows the cumin, chili powder, and citrus to fully penetrate the chicken.
- → Can I prepare this salad ahead of time?
Yes, you can chop vegetables and cook the chicken several hours ahead. Store them separately in the refrigerator. Assemble the salad just before serving to keep the greens crisp and prevent the avocado from browning.
- → What are good protein alternatives?
Grilled shrimp works beautifully with the honey-lime marinade and cooks in just 2-3 minutes per side. Marinated tofu or tempeh provide excellent plant-based options that absorb the citrus flavors wonderfully.
- → How do I make this dairy-free?
Simply omit the cheese or substitute it with a dairy-free alternative like cashew cheese or nutritional yeast. All other components are naturally dairy-free, making this easily adaptable for plant-based diets.
- → Can I use store-bought tortilla chips instead of strips?
Absolutely. Crushed tortilla chips add excellent crunch and texture. Just verify they're gluten-free if that's a dietary requirement, and add them just before serving to maintain crispness.
- → What beverage pairs well with this salad?
A crisp Sauvignon Blanc complements the lime and honey notes beautifully. For non-alcoholic options, serve with sparkling lime water or a light Mexican lager for a refreshing meal.