Zesty grilled chicken with fresh greens, corn, black beans, and honey-lime dressing for a fresh meal.
# What You’ll Need:
→ Honey Lime Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 3 tablespoons honey
03 - 2 tablespoons fresh lime juice
04 - 1 tablespoon olive oil
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad
10 - 6 cups chopped romaine lettuce
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cooked corn kernels (fresh or thawed frozen)
13 - 1 cup canned black beans, rinsed and drained
14 - 1/2 cup shredded cheddar or Monterey Jack cheese
15 - 1 ripe avocado, diced
16 - 1/4 cup thinly sliced red onion
17 - 1/2 cup tortilla strips or crushed tortilla chips (optional)
18 - Fresh cilantro leaves for garnish
→ Honey Lime Dressing
19 - 2 tablespoons honey
20 - 2 tablespoons fresh lime juice
21 - 1/4 cup olive oil
22 - 1/2 teaspoon ground cumin
23 - 1/4 teaspoon chili powder
24 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Whisk together honey, lime juice, olive oil, chili powder, cumin, minced garlic, salt, and pepper in a small bowl until combined.
02 - Place chicken breasts in a shallow dish or sealable bag. Pour marinade over the chicken and turn to coat evenly. Refrigerate for at least 15 minutes or up to 2 hours.
03 - Preheat grill or grill pan to medium-high. Grill chicken 6 to 7 minutes per side until cooked through with an internal temperature of 165°F. Rest for 5 minutes before slicing thinly.
04 - Combine chopped romaine, cherry tomatoes, corn, black beans, shredded cheese, diced avocado, and sliced red onion in a large bowl.
05 - In a small jar or bowl, combine honey, lime juice, olive oil, cumin, chili powder, salt, and pepper. Shake or whisk vigorously until emulsified.
06 - Drizzle dressing over the salad and toss gently to coat. Top with grilled chicken slices, tortilla strips if desired, and fresh cilantro leaves. Serve immediately.
