Save My neighbor knocked on my door one evening holding a half-empty bottle of lime juice and asking if I had any honey. She was making dinner for her book club and improvising a chicken marinade. An hour later, she invited me over to try what became this salad, and I've been tweaking her version ever since. The sweetness of honey against sharp lime and smoky cumin just works in a way that feels effortless. It's one of those recipes that tastes like you spent all day cooking, but really, you just let the marinade do the heavy lifting.
I made this for a small dinner party last spring, and one of my friends, who usually picks at salads, went back for seconds. She said it was the first time a salad actually felt like a meal, not a side dish pretending to be dinner. I think it's because every bite has texture: creamy avocado, crunchy tortilla strips, juicy chicken, and that little pop from the corn. It's satisfying in a way that doesn't leave you hunting for snacks an hour later.
Ingredients
- Boneless, skinless chicken breasts: They soak up the marinade quickly and grill evenly, though thighs work too if you prefer darker meat with more fat.
- Honey: This is what gives the chicken its caramelized edges and balances the acidity of the lime without making things cloying.
- Fresh lime juice: Bottled lime juice doesn't have the same brightness, so if you can, squeeze it fresh for that sharp, clean citrus note.
- Olive oil: It helps the marinade cling to the chicken and keeps everything from drying out on the grill.
- Chili powder and cumin: These two spices bring warmth and a subtle smokiness that makes the whole dish feel cohesive.
- Garlic: One clove is enough to add depth without overpowering the sweetness of the honey.
- Romaine lettuce: It's sturdy enough to hold up under the dressing and toppings without wilting into a sad pile.
- Cherry tomatoes: Halving them releases their juice, which mixes with the dressing and adds little bursts of acidity throughout the salad.
- Corn kernels: Fresh or frozen both work, just make sure frozen corn is thawed and patted dry so it doesn't water down the salad.
- Black beans: Rinse them well to get rid of that canned taste, and they'll add heartiness and protein.
- Cheddar or Monterey Jack cheese: Shredded cheese melts slightly when it touches the warm chicken, which is a small but satisfying detail.
- Avocado: Dice it right before serving so it stays green and creamy, not brown and mushy.
- Red onion: Thinly sliced raw onion adds a sharp bite that cuts through the richness of the avocado and cheese.
- Tortilla strips: These are optional, but they add crunch and make the salad feel more complete, almost like deconstructed tacos.
- Cilantro: A handful of fresh leaves on top brightens everything up, though you can skip it if you're in the cilantro-tastes-like-soap camp.
Instructions
- Mix the marinade:
- Whisk together honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper in a small bowl until everything is smooth and emulsified. The honey will want to clump at first, but keep whisking and it'll come together.
- Marinate the chicken:
- Put the chicken breasts in a shallow dish or a zip-top bag, pour the marinade over, and turn them a few times to coat every surface. Let it sit for at least 15 minutes, though if you have time, an hour or two in the fridge makes the flavors really sink in.
- Grill the chicken:
- Preheat your grill or grill pan to medium-high heat, then cook the chicken for 6 to 7 minutes per side until it's cooked through and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices don't run all over your cutting board.
- Build the salad base:
- Toss the romaine, cherry tomatoes, corn, black beans, cheese, avocado, and red onion together in a large bowl. Don't overdress it yet, just get everything combined so the toppings are evenly distributed.
- Make the dressing:
- Combine honey, lime juice, olive oil, cumin, chili powder, salt, and pepper in a small jar with a lid and shake it hard until it emulsifies. If you don't have a jar, a whisk works fine, just make sure the honey doesn't stick to the bottom.
- Dress and assemble:
- Drizzle the dressing over the salad and toss gently, then top with the sliced grilled chicken, tortilla strips, and fresh cilantro. Serve it right away while the chicken is still warm and the lettuce is crisp.
Save The first time I packed this for lunch, a coworker asked if I'd ordered it from somewhere because it looked too good to be homemade. I laughed and told her it took me less time than her usual sandwich run. She started making it every Sunday for her week ahead, and now she swears by it as her go-to meal prep. There's something satisfying about a recipe that impresses people without requiring you to be a chef.
How to Store and Reheat
Store the grilled chicken, salad components, and dressing separately in airtight containers in the fridge for up to three days. When you're ready to eat, assemble the salad fresh so the lettuce stays crisp and the avocado doesn't turn brown. The chicken reheats well in a skillet over medium heat for a couple of minutes, or you can eat it cold on top of the salad. Just don't dress the greens until right before serving, or everything will wilt into a soggy mess.
Swaps and Variations
If you're not in the mood for chicken, grilled shrimp or even crispy tofu work beautifully with the same marinade. I've also made this with rotisserie chicken when I'm feeling lazy, and it's still delicious. For extra heat, toss in some sliced jalapeños or a pinch of cayenne in the dressing. If you want to make it dairy-free, just skip the cheese or use a plant-based version, and the salad still has plenty of flavor and richness from the avocado. You can also swap the romaine for kale or spinach, though romaine's crunch is hard to beat.
Serving Suggestions
This salad is filling enough to stand on its own, but if you want to make it feel like more of a feast, serve it with a side of lime wedges and extra tortilla chips for scooping. It pairs really well with a crisp Sauvignon Blanc or a light Mexican lager, something that won't overpower the brightness of the lime. I've also served it at barbecues alongside grilled corn on the cob and it always disappears fast.
- Offer extra dressing on the side so people can add more if they like their salads heavily dressed.
- Set out a bowl of sliced jalapeños and hot sauce for anyone who wants to dial up the heat.
- Garnish with extra cilantro and a sprinkle of cotija cheese for a finishing touch.
Save This salad has become my answer to the question of what to make when I want something light but satisfying, colorful but simple. It's one of those recipes that feels like a small celebration, even on a regular Tuesday night.
Kitchen Tips & Answers
- → Can I make this ahead of time?
Yes, prepare the marinade and chop vegetables up to 4 hours in advance. Grill the chicken just before serving to maintain freshness and texture. Keep dressing separate and drizzle just before eating to prevent sogginess.
- → What's the best way to grill chicken breasts evenly?
Pound chicken breasts to uniform thickness (about ¾ inch) before marinating. This ensures even cooking. Grill on medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F, then let rest 5 minutes before slicing.
- → Can I substitute the chicken with another protein?
Absolutely. Grilled shrimp cooks in 2-3 minutes per side, while firm tofu takes about 5 minutes per side. Both work beautifully with the honey-lime marinade. Adjust cooking times based on your protein choice.
- → How do I make this dairy-free?
Simply omit the cheddar or Monterey Jack cheese, or use a plant-based alternative. The salad remains satisfying and flavorful from the avocado, beans, and crispy tortilla strips. All other components are naturally dairy-free.
- → What's the difference between marinating 15 minutes versus 2 hours?
A 15-minute marinade provides good flavor infusion. Extending to 2 hours deepens the honey-lime taste and helps tenderize the chicken. Don't exceed 2-3 hours, as the acid in lime juice can over-tenderize the meat.
- → Can tortilla strips be made at home?
Yes. Cut corn tortillas into strips, brush lightly with oil, season with salt and chili powder, then bake at 375°F for 8-10 minutes until crispy. Homemade strips stay fresher and allow full control over ingredients and allergens.