Honey Lime Chicken Taco Salad

Last summer, my neighbor texted me at noon saying she had an explosion of produce from her garden and no idea what to do with it. I walked over with a cutting board and some chicken, and we threw this salad together on her back porch. The honey lime marinade was actually her husband's suggestion, something he'd seen at a food truck downtown. We ate standing up around her kitchen island, and I've been making it ever since.

My sister claimed she hated salad until I made this for her during a visit last month. She actually went back for thirds, which is unheard of for her and anything leafy and green. Now she texts me every week asking if I've discovered any new variations, but honestly, this one keeps us both pretty happy.

Ingredients

• 2 large boneless skinless chicken breasts: I've learned that pounding them to even thickness makes them cook more evenly and stay juicier
• 3 tbsp honey plus 2 tbsp for dressing: Local honey gives such a better flavor, and it helps create that beautiful caramelized grill marks
• 4 tbsp fresh lime juice divided: Roll those limes on the counter before cutting to squeeze out every last drop
• 5 tbsp olive oil divided: This is what carries all the flavors and helps the marinade cling to the chicken
• 1 1/2 tsp chili powder divided: Adds warmth without too much heat, perfect for families
• 3/4 tsp cumin divided: That earthy note that makes everything taste instantly Mexican-inspired
• 1 garlic clove minced: Fresh garlic makes such a difference here, don't skip it
• 1/2 tsp salt and 1/4 tsp black pepper: For the chicken, then adjust to taste in the dressing
• 6 cups romaine lettuce chopped: Iceberg works too if that's what you have on hand
• 1 cup cherry tomatoes halved: The little sweetness burst pairs beautifully with the tangy dressing
• 1 cup cooked corn kernels: Fresh off the cob in summer, frozen and thawed works perfectly fine
• 1 cup canned black beans rinsed and drained: Adds protein and makes the salad more filling
• 1/2 cup shredded cheddar or Monterey Jack: Pepper jack kicks up the heat if you want more spice
• 1 ripe avocado diced: Creamy element that balances all the bright acidic flavors
• 1/4 cup red onion thinly sliced: Soak them in cold water for 10 minutes if you want to mellow the bite
• 1/2 cup tortilla strips or crushed chips: That essential crunch that makes it feel like restaurant takeout
• Fresh cilantro leaves: The finishing touch that makes the whole bowl smell amazing

Instructions

Make the chicken marinade:

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

Marinate the chicken:

Place chicken in a shallow dish or zip-top bag, pour the marinade over, and turn to coat. Let it sit for at least 15 minutes, though I've left it for up to two hours when I got distracted.

Grill the chicken perfectly:

Preheat your grill or grill pan over medium-high heat, then cook chicken 6 to 7 minutes per side until it reaches 165°F. Let it rest for 5 minutes before slicing, this is the secret to keeping it juicy.

Build your salad base:

In a large bowl, toss together romaine, cherry tomatoes, corn, black beans, cheese, avocado and red onion. I do this while the chicken rests so everything's ready.

Whisk up the dressing:

Combine honey, lime juice, olive oil, cumin, chili powder and salt and pepper in a jar. Shake until it emulsifies and tastes balanced.

Assemble and serve:

Drizzle dressing over the salad and toss gently. Top with sliced chicken, tortilla strips and cilantro. I like to serve extra lime wedges on the side.

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This salad became our go-to dinner after swim practice last summer. Something about cold crisp salad after being in the pool just hits different. The kids would actually request it, which felt like a huge parenting win.

Make It Your Own

I've swapped the chicken for grilled shrimp, and honestly, it might be even better. Slice them in half lengthwise so they're bite-sized. When my vegetarian sister visits, I marinate cubes of firm tofu the exact same way and grill until golden and slightly crispy on the outside.

Make-Ahead Magic

Sunday meal prep became so much easier when I started grilling double batches of the chicken. Slice it and store it in the fridge, then dinner comes together in under ten minutes on busy nights. The dressing keeps for a week in a jar, just give it a good shake before using.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the rich elements while echoing the citrus notes. If you prefer beer, a light Mexican lager with a wedge of lime squeezed in feels absolutely meant to be. For a non-alcoholic option, sparkling water with lime and a splash of pineapple juice is surprisingly perfect.

• Grill some extra corn on the cob while the chicken cooks
• Warm some tortillas on the side for makeshift tacos
• Serve with sangria for a complete summer dinner party vibe

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This salad is what summer evenings taste like to me now. Hope it becomes a staple in your house too.

Recipe FAQs

→ Can I prepare this salad ahead of time?

You can prep ingredients separately and refrigerate for up to 24 hours. Marinate chicken in advance, chop vegetables, and make dressing ahead. Assemble just before serving to keep the salad crisp and prevent sogginess.

→ How long should I marinate the chicken?

Marinate for at least 15 minutes for basic flavor infusion. For deeper, more pronounced taste, marinate for 2 hours or even overnight in the refrigerator. Longer marination makes the chicken more tender and flavorful.

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

Pound chicken breasts to uniform thickness before marinating. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Grill 6-7 minutes per side, checking internal temperature reaches 165°F. Let rest 5 minutes before slicing for juiciness.

→ Can I use frozen corn and beans?

Absolutely. Thawed frozen corn works perfectly and provides great flavor and texture. Canned black beans are convenient and nutritious when rinsed well to reduce sodium. Both are excellent alternatives to fresh ingredients.

→ What protein alternatives work well?

Grilled shrimp marinated in the same honey-lime mixture is delicious and cooks in 2-3 minutes per side. Crumbled seasoned tofu works for vegetarian versions. Grilled steak or fish also pair beautifully with the tropical honey-lime flavor profile.

→ How do I make this dairy-free?

Simply omit the cheese or substitute with dairy-free cheese alternatives available at most grocery stores. The salad remains flavorful and satisfying without dairy. All other ingredients are naturally dairy-free.