Honey Lime Chicken Taco Salad

The first time I made this salad was during a heatwave when my kitchen felt like an oven and turning on the stove was out of the question. I ended up grilling the chicken on my balcony while my apartment fan whirred in the background, and something about that combination of smoky meat, cool crisp lettuce, and tangy honey lime dressing felt like discovering a secret weapon for summer eating.

Last summer my sister came over for lunch and I threw this together using whatever I had in the fridge. She took one bite and actually stopped talking for a full minute, which is saying something. Now she requests it every time she visits, and Ive learned to always keep extra avocados around.

Ingredients

• 2 large boneless skinless chicken breasts: Pounding them to even thickness ensures they cook evenly and stay juicy on the grill
• 3 tbsp honey: Use raw honey if you can find it, it adds a depth of flavor that processed honey lacks
• 2 tbsp fresh lime juice: Roll the lime on the counter before cutting to maximize the juice yield
• 1 tbsp olive oil: This helps the marinade cling to the chicken and promotes beautiful grill marks
• 1 tsp chili powder: Adjust based on your heat preference, but this amount adds just a subtle warmth
• 1/2 tsp cumin: Toast whole cumin seeds and grind them yourself for the most fragrant result
• 1 garlic clove minced: Fresh garlic is non-negotiable here, garlic powder would taste flat and disappointing
• 1/2 tsp salt: Enhances all the other flavors and helps penetrate the chicken
• 1/4 tsp black pepper: Adds a gentle bite that balances the sweetness of the honey
• 6 cups romaine lettuce chopped: Iceberg works too but romaine holds up better to the dressing
• 1 cup cherry tomatoes halved: They add bursts of juiciness that complement the grilled chicken
• 1 cup cooked corn kernels: Fresh corn off the cob in summer is extraordinary but thawed frozen works beautifully
• 1 cup canned black beans rinsed and drained: Rinse them thoroughly to remove the canning liquid and prevent the salad from getting watery
• 1/2 cup shredded cheddar or Monterey Jack cheese: Pepper jack adds a nice kick if you want more heat
• 1 ripe avocado diced: The creaminess balances the crisp lettuce and tangy dressing perfectly
• 1/4 cup red onion thinly sliced: Soak the slices in cold water for 10 minutes to mellow their sharp bite
• 1/2 cup tortilla strips or crushed tortilla chips: Essential for that satisfying crunch in every bite
• Fresh cilantro leaves: The crowning glory that makes everything taste fresh and vibrant
• 2 tbsp honey: The same honey from the chicken marinade creates continuity of flavor
• 2 tbsp fresh lime juice: Fresh is crucial here, bottled lime juice has a strange aftertaste
• 1/4 cup olive oil: Creates that silky emulsion that coats every leaf evenly
• 1/2 tsp cumin: Reinforces the Mexican-inspired flavor profile throughout the salad
• 1/4 tsp chili powder: A tiny amount goes a long way in the dressing
• Salt and pepper to taste: Season the dressing boldly, it needs to stand up to all those hearty ingredients

Instructions

Whisk together the magic elixir:

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

Give the chicken a flavor bath:

Place the chicken in a shallow dish or ziplock bag, pour the marinade over it, and turn to coat every surface

Let it work its wonders:

Marinate for at least 15 minutes, though if you have 2 hours the flavor will be spectacular

Get your grill sizzling hot:

Preheat your grill or grill pan over medium-high heat until you can only hold your hand above it for a second or two

Grill until gorgeous:

Cook the chicken for 6 to 7 minutes per side until it reaches 165 degrees Fahrenheit and has beautiful charred marks

Rest the meat:

Let the chicken rest for 5 minutes before slicing to keep all those juices inside where they belong

Build your salad foundation:

Toss the romaine, tomatoes, corn, black beans, cheese, avocado, and onion in a large bowl

Shake up the dressing:

Combine the dressing ingredients in a jar with a tight lid and shake until emulsified and creamy

Bring it all together:

Drizzle the dressing over the salad, toss gently to coat everything without mushing the avocado

Crown your creation:

Top with sliced chicken, tortilla strips for crunch, and a generous handful of fresh cilantro

Save to Pinterest

My neighbor smelled the grilling chicken through her open window and ended up coming over with a six-pack of lager. We ate on the balcony watching the sunset, and she said it tasted like something from a fancy bistro but better because it was made with actual love.

Making It Your Own

Try grilled shrimp or marinated tofu instead of chicken, or skip the meat entirely and add extra beans for a protein-packed vegetarian version. Sometimes I add sliced jalapeños when I want to wake up my palate.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the rich dressing beautifully, or go with a light Mexican lager if you prefer beer. This salad also sings alongside a glass of sparkling water with extra lime.

Meal Prep Magic

You can prep all the vegetables and store them separately in the fridge for up to three days. The chicken reheats beautifully and actually tastes even better the next day as the flavors continue to develop.

• Keep the dressing in a separate jar and shake it again before using
• Store the avocado with a squeeze of extra lime juice to prevent browning
• Never dress the entire salad if you are planning leftovers, or you will end up with sad, wilted lettuce

Save to Pinterest

This salad has become my go-to for lazy summer evenings when I want something that feels special but does not require me to turn on my oven or spend hours in the kitchen.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 15 minutes for basic flavor infusion. For deeper, more pronounced honey-lime taste, marinate up to 2 hours. Overnight marinating is also possible for maximum tenderness and flavor absorption.

→ Can I make this without a grill?

Absolutely. Use a grill pan, skillet, or even an oven broiler. Cook chicken breasts in a hot skillet for 6-7 minutes per side over medium-high heat, or broil for 8-10 minutes. The cooking method won't significantly affect the final flavor.

→ What proteins work as substitutes for chicken?

Grilled shrimp works wonderfully with the honey-lime marinade and requires only 3-4 minutes per side. Tofu is an excellent vegetarian option—press it first to remove excess moisture. Grilled fish like mahi-mahi or tilapia also pairs beautifully with these citrus flavors.

→ Can I prepare this salad ahead?

Prepare components separately: cook and refrigerate chicken, chop vegetables, and make dressing up to 1 day ahead. Assemble just before serving to keep lettuce crisp and toppings fresh. Store dressing separately to prevent sogginess.

→ How do I make this dairy-free?

Simply omit the cheese or substitute with dairy-free alternatives available at most grocery stores. The honey-lime dressing is naturally dairy-free, and all other ingredients remain the same. The salad maintains its delicious zesty character without cheese.

→ What internal temperature indicates the chicken is fully cooked?

Insert a meat thermometer into the thickest part of the chicken breast. It should read 165°F (74°C). Let cooked chicken rest for 5 minutes before slicing—this keeps the meat moist and tender while flavors settle.