Save Last summer my sister hosted a taco bar Tuesday and I volunteered to bring a salad. Not that sad lettuce wedge kind. I wanted something that would hold its own next to seasoned beef and all the fixings. This honey lime chicken situation was born out of that perfect pressure to impress family while still keeping things light enough for July weather.
I once made this for a group of friends who claimed to hate salad. They went back for seconds and asked if I could teach them how to grill chicken that actually tasted good. Watching people get excited about vegetables because the protein underneath was that flavorful still makes me grin.
Ingredients
- 2 large boneless skinless chicken breasts: Pounding them to even thickness helps them cook faster and more evenly on the grill
- 3 tbsp honey: Local honey gives a deeper flavor but whatever you have works beautifully
- 2 tbsp fresh lime juice: Bottled lime cannot compare to the brightness of fresh squeezed here
- 1 tbsp olive oil: Helps the marinade cling to the chicken and promotes nice grill marks
- 1 tsp chili powder: Adds subtle warmth without overwhelming the fresh lime flavor
- 1/2 tsp cumin: That earthy backbone that makes everything taste taco adjacent
- 1 garlic clove minced: Fresh garlic beats powder every single time in marinades
- 1/2 tsp salt and 1/4 tsp black pepper: Do not skimp here because underseasoned chicken ruins everything
- 6 cups romaine lettuce chopped: Iceberg is too watery and kale is too tough for this particular application
- 1 cup cherry tomatoes halved: They burst in your mouth and add little pockets of juice
- 1 cup cooked corn kernels: Fresh off the cob in summer or frozen and thawed works fine
- 1 cup canned black beans rinsed and drained: Rinse them well or your salad will look muddy
- 1/2 cup shredded cheddar or Monterey Jack: Pepper jack kicks up the heat if you like things spicy
- 1 ripe avocado diced: The creaminess balances the zesty dressing perfectly
- 1/4 cup red onion thinly sliced: Soak them in cold water for 10 minutes if raw onion is too intense for you
- 1/2 cup tortilla strips: Totally optional but that crunch is kind of the whole point
- Fresh cilantro leaves: Use parsley instead if you are one of those cilantro haters
- 2 tbsp honey: Same as above but this time for the dressing itself
- 2 tbsp fresh lime juice: You will need about 2 to 3 limes total for both marinade and dressing
- 1/4 cup olive oil: This helps the dressing coat every single leaf evenly
- 1/2 tsp cumin and 1/4 tsp chili powder: Echoes the seasoning on the chicken for cohesion
Instructions
- Whisk together the chicken marinade:
- Combine honey lime juice olive oil chili powder cumin garlic salt and pepper in a small bowl until the honey dissolves completely. The mixture should smell like a zesty Mexican restaurant.
- 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 2 hours in the fridge makes the flavor really sing.
- Grill to perfection:
- Fire up your grill or grill pan to medium high and cook chicken for 6 to 7 minutes per side until it hits 165°F internally. Let it rest for 5 minutes before slicing or all those juices will end up on your cutting board instead of in your salad.
- Build your salad base:
- In a large bowl toss together romaine cherry tomatoes corn black beans cheese avocado and red onion. Everything should be evenly distributed so each bite gets a little of everything.
- Make the dressing:
- Whisk together honey lime juice olive oil cumin chili powder and salt and pepper until emulsified. It should coat the back of a spoon without running right off.
- Assemble and serve:
- Drizzle dressing over the salad toss gently and top with sliced chicken tortilla strips and cilantro. Get this to the table fast because nobody likes soggy tortilla strips.
Save This recipe became my go to for meal prep Sundays because everything stays crisp for days if you store the dressing separately. My husband actually gets excited about salad days now which still surprises me a little.
Making It Your Own
Grilled shrimp works beautifully here and cooks in half the time. Just skewer them so they do not fall through the grates and marinate for only 15 minutes or the lime will start cooking the shrimp.
The Avocado Secret
Leave the pit in your uneaten half and store it cut side down in an airtight container. It keeps the avocado green for an extra day which matters when you are making this for leftovers.
Dressing Like A Pro
Mason jars are my favorite because you can shake everything together without dirtying a whisk. The emulsification happens faster and cleanup is literally just rinsing one jar.
- Make double the dressing and keep it in the fridge for up to a week
- Taste the dressing before pouring because limes vary wildly in acidity
- Add the dressing right before serving or the lettuce will wilt under the weight
Save Hope this becomes your new summer staple like it did for us.
Recipe FAQs
- → Can I make the chicken ahead of time?
Yes, grill the chicken up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently or serve chilled. The marinated chicken also freezes well for up to 3 months.
- → What proteins can I substitute for chicken?
Grilled shrimp, grilled fish, grilled tofu, or seasoned ground turkey all work beautifully. Adjust cooking times accordingly—shrimp needs 3-4 minutes per side, tofu needs similar timing to chicken.
- → How long does the dressing keep?
The honey-lime dressing stores in a sealed jar for up to 5 days in the refrigerator. Shake well before using, as the oil and citrus may separate slightly. You can also make it ahead for meal prep convenience.
- → Is this salad gluten-free?
Yes, all core ingredients are naturally gluten-free. If using tortilla strips or chips, verify they're certified gluten-free, and always check packaged items like cheese and beans for cross-contamination warnings.
- → Can I prepare the salad components in advance?
Chop vegetables and prepare lettuce up to 24 hours ahead in separate containers. Wait until serving to dress and combine ingredients to prevent wilting. Assemble the complete salad just before eating for best texture.
- → What's the best way to grill the chicken evenly?
Pound chicken breasts to uniform thickness before grilling. Let them rest 5 minutes before slicing. Use medium-high heat and avoid moving them frequently—this creates better grill marks and even cooking throughout.