Pin it The first time I made this salad, I was trying to use up leftover grilled chicken from a weekend cookout. Something magical happened when I tossed that honey-lime marinated chicken with crisp romaine and creamy avocado. My husband actually asked if we could have it again the next night. Now it is become our go-to dinner when we want something fresh but satisfying.
Last summer, I served this at a casual backyard dinner with friends. Everyone kept asking what made the dressing so addictive. Watching people go back for thirds while the sun went down was pretty much the best endorsement I could imagine.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook evenly and stay juicy
- 3 tbsp honey plus 2 tbsp more for dressing: Use local honey if you can find it for the best flavor depth
- 4 tbsp fresh lime juice divided: Roll the limes on the counter before cutting to maximize juice
- 5 tbsp olive oil divided: Extra virgin gives the dressing that restaurant quality richness
- 1 tsp chili powder plus 1/4 tsp more: Ancho chili powder adds a nice smoky note
- 1/2 tsp cumin plus 1/2 tsp more: Toast the cumin briefly in a dry pan for 30 seconds to wake up the flavors
- 1 garlic clove minced: Fresh garlic makes all the difference here
- 1/2 tsp salt plus more to taste: The salt helps balance the honey sweetness
- 1/4 tsp black pepper plus more to taste: Freshly cracked pepper releases more aromatic oils
- 6 cups romaine lettuce chopped: Ice water soak for 10 minutes makes it extra crisp
- 1 cup cherry tomatoes halved: Multi colored tomatoes make the salad look stunning
- 1 cup cooked corn kernels: Fresh sweet corn in season is unbeatable but thawed frozen works perfectly
- 1 cup canned black beans rinsed and drained: Rinse them thoroughly to remove the canned taste
- 1/2 cup shredded cheddar or Monterey Jack: Pepper jack adds a nice kick if you like heat
- 1 ripe avocado diced: Sprinkle with a little lime juice to prevent browning
- 1/4 cup red onion thinly sliced: Soak the slices in cold water for 10 minutes to mellow the bite
- 1/2 cup tortilla strips or crushed chips: These add the perfect salty crunch element
- Fresh cilantro leaves for garnish: Pull the leaves off the stems rather than chopping for a prettier presentation
Instructions
- Marinate the chicken:
- Whisk together honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper in a small bowl. Place chicken in a shallow dish and pour the marinade over, turning to coat both sides thoroughly. Let it sit for at least 15 minutes but no more than 2 hours.
- Grill to perfection:
- Fire up your grill or grill pan to medium-high heat. Cook chicken for 6 to 7 minutes per side until it reaches 165°F internally. Let it rest for 5 minutes before slicing into thin strips against the grain.
- Build your salad base:
- In a large bowl, toss together the romaine, cherry tomatoes, corn, black beans, cheese, avocado, and red onion. Keep everything chilled until ready to serve.
- Whisk up the dressing:
- Combine the remaining honey, lime juice, olive oil, cumin, chili powder, salt, and pepper in a jar. Shake vigorously until the mixture emulsifies and thickens slightly.
- Assemble and serve:
- Drizzle the dressing over the salad and toss gently to coat everything evenly. Top with sliced chicken, tortilla strips, and fresh cilantro. Serve right away while the chicken is still warm.
Pin it This salad has saved me on countless weeknights when I want something healthy but do not want to sacrifice flavor. It hits that perfect sweet and savory balance that keeps everyone coming back for seconds.
Making It Your Own
Swap in grilled shrimp or even crispy tofu cubes for the chicken. Sometimes I add sliced radishes for extra crunch or pickled jalapeños when I want more heat.
Serving Suggestions
This works beautifully as a main course or as a starter for a Mexican themed dinner. I love pairing it with a crisp white wine or an ice cold lager on hot summer nights.
Meal Prep Magic
Prep all the vegetables and store them in separate containers. The dressing keeps for up to a week in the fridge, and you can grill the chicken ahead of time too.
- Wait to add avocado until just before serving
- Keep tortilla strips in a separate container to stay crisp
- Store any leftover salad without dressing for the next day
Pin it There is something so satisfying about a salad that feels substantial enough to be a complete meal. This one hits all the right notes every single time.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Yes, you can prepare components in advance. Store the grilled chicken separately in the refrigerator for up to 3 days. Keep the dressing in a sealed jar and the salad greens in a container. Assemble just before serving to prevent the lettuce from wilting.
- → What proteins can I substitute for chicken?
Grilled shrimp works wonderfully and cooks in 2-3 minutes per side. Tofu is an excellent vegetarian option—marinate and grill until golden. Grilled steak strips or seasoned ground turkey are also delicious alternatives.
- → How do I make this dairy-free?
Simply omit the cheddar cheese or replace it with a plant-based dairy-free cheese alternative. The salad is equally satisfying without cheese, especially with the creamy avocado and rich honey-lime dressing.
- → Can I adjust the spice level?
Absolutely. Reduce the chili powder for milder flavor, or add sliced jalapeños, cayenne pepper, or hot sauce for extra heat. You can also customize the seasoning in both the chicken marinade and the dressing independently.
- → What's the best way to grill the chicken evenly?
Pound chicken breasts to even thickness before grilling for uniform cooking. Preheat your grill to medium-high and oil the grates to prevent sticking. Avoid moving the chicken frequently—let it develop a golden crust for 6-7 minutes per side.
- → How can I tell when the chicken is fully cooked?
Use a meat thermometer to verify the internal temperature reaches 165°F (74°C). The chicken will feel firm when pressed and the juices will run clear. Letting it rest for 5 minutes keeps the meat tender and juicy.