Save to Pinterest The honey hit the grill with an audible sizzle that made my whole backyard smell like a carnival. My neighbor actually leaned over the fence to ask what I was making because the caramelizing lime-chili glaze is impossible to ignore. That was the summer I discovered that salad could actually be the most exciting thing on the dinner table, not just an obligatory side dish.
My cousin stayed with me last July and we ate this three times in one week. She had never put corn in salad before and actually gasped when I poured it in, saying it felt wrong until she took that first bite. Now she texts me every time she makes it, which is apparently pretty often.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy
- 3 tbsp honey: This creates the caramelized exterior that makes people ask for seconds
- 2 tbsp fresh lime juice: Bottled juice works but fresh gives you that bright restaurant quality acidity
- 1 tbsp olive oil: Helps the marinade coat the chicken and prevents sticking on the grill
- 1 tsp chili powder: Use a mild powder unless you want noticeable heat in the background
- 1/2 tsp cumin: Toast it in a dry pan for 30 seconds first to wake up the essential oils
- 1 garlic clove minced: Grate it on a microplane so it dissolves into the marinade completely
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously before marinating
- 6 cups romaine lettuce chopped: Iceberg works but romaine gives you that satisfying crunch in every bite
- 1 cup cherry tomatoes halved: The burst of juice complements the creamy avocado perfectly
- 1 cup cooked corn kernels: Fresh sweet corn is best but frozen thawed corn works in a pinch
- 1 cup canned black beans rinsed and drained: These add protein and make the salad feel substantial
- 1/2 cup shredded cheddar or Monterey Jack: Pepper jack adds a nice kick if you like extra spice
- 1 ripe avocado diced: Squeeze a little extra lime over it to prevent browning while you prep
- 1/4 cup red onion thinly sliced: Soak the slices in ice water for 10 minutes to mellow the bite
- 1/2 cup tortilla strips: These are essential for that satisfying crunch factor
- Fresh cilantro leaves: Add these at the last minute so they stay bright and perky
- 2 tbsp honey for dressing: The same honey used in the chicken ties everything together
- 2 tbsp fresh lime juice for dressing: You will need about 2 to 3 fresh limes total
- 1/4 cup olive oil for dressing: Slowly whisk this in to create a proper emulsified dressing
- 1/2 tsp cumin and 1/4 tsp chili powder for dressing: These echo the flavors in the chicken
Instructions
- Whisk together the honey lime marinade:
- Combine the 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 the chicken in a shallow dish pour the marinade over it and turn to coat evenly on all sides. Let it sit for at least 15 minutes or up to 2 hours if you have time.
- Grill the chicken to perfection:
- Preheat your grill to medium high heat and cook the chicken for 6 to 7 minutes per side until it reaches 165°F internally. Rest it for 5 minutes before slicing against the grain.
- Build the salad base:
- In a large bowl toss together the romaine tomatoes corn black beans cheese avocado and red onion.
- Make the dressing:
- Whisk together the honey lime juice olive oil cumin chili powder and salt and pepper until thickened and creamy.
- Assemble and serve:
- Drizzle the dressing over the salad toss gently and top with sliced chicken tortilla strips and fresh cilantro.
Save to Pinterest This salad became my go-to for potlucks after I brought it to a friends graduation party and the host asked for the plate back three times. There is something about the combination of warm charred chicken and cool crisp vegetables that makes people feel taken care of.
Making It Ahead
You can grill the chicken up to two days in advance and store it sliced in the refrigerator. The dressing keeps for five days in a jar but give it a good shake before using. Just keep the avocado and tortilla strips separate until serving time.
Protein Swaps
Grilled shrimp work beautifully here and cook in just 2 to 3 minutes per side. For a vegetarian version use marinated firm tofu or even roasted sweet potato cubes seasoned with chili powder and cumin.
Serving Suggestions
This salad is substantial enough to stand alone but served alongside warmed corn tortillas it becomes a complete meal. A crisp white wine or light Mexican lager cuts through the honey sweetness perfectly.
- Serve the dressing on the side so guests can control how much they want
- Set up a toppings bar with jalapeños sour cream and extra lime wedges
- Warm the tortilla strips in the oven for 5 minutes to revive their crunch
Save to Pinterest This is the salad that converts self-proclaimed salad haters into believers.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to infuse the honey-lime flavors. For deeper flavor, you can marinate up to 2 hours in the refrigerator before grilling.
- → Can I make this salad ahead of time?
You can prepare the components ahead: marinate chicken, chop vegetables, and whisk dressing. Store separately and assemble just before serving to keep everything crisp and fresh.
- → What protein alternatives work well?
Grilled shrimp, flank steak strips, or seasoned tofu make excellent substitutions. Adjust cooking times accordingly—shrimp needs 2-3 minutes per side, while tofu benefits from 15 minutes of grilling.
- → Is this suitable for meal prep?
Yes! Store grilled chicken, dressing, and salad components in separate airtight containers. Keep for up to 3 days, adding avocado and tortilla strips just before eating.
- → How can I make this dairy-free?
Simply omit the cheese or use a plant-based shredded alternative. The salad remains delicious and satisfying with all the other fresh ingredients and zesty dressing.
- → What's the best way to warm the tortilla strips?
Bake corn tortilla strips at 375°F for 8-10 minutes until crispy, or pan-fry in a touch of oil over medium heat for 2-3 minutes per side until golden and crunchy.