Save Summer evenings call for food that feels light but still satisfies, and this salad became my go-to after discovering how much flavor a simple honey and lime marinade could pack. I stumbled on this combination during a heatwave when turning on the oven felt impossible, and now it is a staple whenever fresh corn and tomatoes are at their peak.
Last week my neighbor texted asking what smelled so good coming from my kitchen, and I ended up sharing plates with her family on the back porch while the sun went down. The sweet and tangy chicken against the cool, crisp vegetables just works every single time.
Ingredients
- Chicken breasts: Boneless and skinless cook evenly and absorb the marinade beautifully
- Honey: Creates a natural caramelized glaze on the grill and balances the lime acidity
- Fresh lime juice: Essential for that bright pop of flavor that makes everything taste fresh
- Romaine lettuce: Sturdy enough to hold up under the dressing without getting soggy
- Black beans: Add protein and make the salad feel substantial
- Corn: Sweet kernels complement the tangy dressing perfectly
- Avocado: Creaminess balances the zesty chicken and dressing
- Tortilla strips: Bring the crunch that makes each bite interesting
Instructions
- Marinate the chicken:
- Whisk together the honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper in a small bowl until fully combined. Place the chicken in a shallow dish, pour the marinade over it, and turn to coat evenly. Let it sit for at least 15 minutes while you prep the vegetables.
- Grill the chicken:
- Preheat your grill or grill pan to medium-high heat and oil the grates lightly. Grill the chicken for 6 to 7 minutes per side until it is cooked through and reaches 165°F internally. Let it rest for 5 minutes before slicing into thin strips against the grain.
- Build the salad base:
- In a large serving bowl, combine the chopped romaine, halved cherry tomatoes, corn kernels, rinsed black beans, shredded cheese, diced avocado, and sliced red onion. Toss everything gently to distribute the ingredients evenly.
- Make the dressing:
- Shake together the honey, lime juice, olive oil, cumin, chili powder, salt, and pepper in a small jar with a tight-fitting lid until emulsified. Taste and adjust the seasoning if needed before drizzling over the salad.
- Assemble and serve:
- Drizzle the dressing over the salad and toss gently to coat all the vegetables without bruising them. Top with the sliced grilled chicken, tortilla strips, and fresh cilantro leaves. Serve right away while the chicken is still warm.
Save My daughter requested this for her birthday dinner, which was not something I expected from a nine-year-old, but she said it felt like a party on a plate. The combination of warm spiced chicken and cool crisp vegetables is just hard to beat.
Make It Yours
Grilled shrimp work beautifully in place of chicken, just reduce the cooking time to 2 to 3 minutes per side. For a vegetarian version, use marinated and grilled halloumi or seasoned tofu cubes instead.
The Perfect Crunch
Fresh tortilla strips from the store are convenient, but making your own is incredibly simple. Cut corn tortillas into strips, toss with a little oil and salt, and bake at 375°F for 10 to 12 minutes until golden.
Serving Suggestions
This salad stands alone perfectly as a complete meal, but a chilled Mexican lager or crisp white wine on the side never hurts. Keep extra lime wedges on the table for guests who love extra acidity.
- Warm flour tortillas on the side make it more filling
- Sliced jalapeños add a nice kick for heat lovers
- Extra avocado never hurt anyone
Save Whether for a busy weeknight or a relaxed weekend gathering, this salad brings people together around something fresh and delicious.
Recipe FAQs
- → Can I substitute the chicken with other proteins?
Yes, grilled shrimp or tofu works well as alternatives for varied flavors and dietary needs.
- → Is it possible to make this dish dairy-free?
Omit the cheese or replace it with a plant-based alternative to keep it dairy-free.
- → What adds the signature tang to the dressing?
The combination of honey and fresh lime juice creates a bright, zesty vinaigrette that complements the chicken and salad.
- → How should the chicken be cooked for best results?
Grill the marinated chicken over medium-high heat until cooked through, then let it rest before slicing thinly for the salad.
- → Can I add extra spice to this dish?
Sliced jalapeños or a dash of chili powder can be included to introduce a spicy kick.
- → What sides pair well with this dish?
Light Mexican lagers or crisp white wines like Sauvignon Blanc complement the vibrant flavors nicely.