Merken Indulge in the vibrant and zesty flavors of this Honey Lime Chicken Taco Salad. This easy-to-prepare main dish combines succulent grilled chicken marinated in a sweet and tangy glaze with a medley of fresh vegetables, black beans, and creamy avocado. It is a refreshing, gluten-free meal that is perfect for a satisfying lunch or a light dinner, bringing a touch of Mexican-American flair to your table in just 35 minutes.
Merken This salad is a celebration of textures, featuring crisp romaine lettuce and crunchy tortilla strips paired with juicy, perfectly grilled chicken. Whether you are hosting a summer gathering or simply craving a healthy, flavor-packed bowl, this recipe delivers a restaurant-quality experience right in your own kitchen.
Ingredients
- For the Honey Lime Chicken: 2 large boneless, skinless chicken breasts, 3 tbsp honey, 2 tbsp fresh lime juice, 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1 garlic clove (minced), 1/2 tsp salt, 1/4 tsp black pepper.
- For the Salad: 6 cups romaine lettuce (chopped), 1 cup cherry tomatoes (halved), 1 cup cooked corn kernels, 1 cup canned black beans (rinsed and drained), 1/2 cup shredded cheddar or Monterey Jack cheese, 1 ripe avocado (diced), 1/4 cup red onion (thinly sliced), 1/2 cup tortilla strips or crushed tortilla chips (optional), Fresh cilantro leaves.
- For the Honey Lime Dressing: 2 tbsp honey, 2 tbsp fresh lime juice, 1/4 cup olive oil, 1/2 tsp cumin, 1/4 tsp chili powder, Salt and pepper to taste.
Instructions
- Step 1
- In a small bowl, whisk together honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper for the chicken marinade.
- Step 2
- Place chicken breasts in a shallow dish or zip-top bag. Pour marinade over the chicken, turning to coat. Marinate for at least 15 minutes (up to 2 hours for more flavor).
- Step 3
- Preheat grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
- Step 4
- Meanwhile, prepare the salad: In a large bowl, combine romaine, cherry tomatoes, corn, black beans, cheese, avocado, and red onion.
- Step 5
- In a small jar or bowl, combine dressing ingredients and shake or whisk until emulsified.
- Step 6
- Drizzle dressing over the salad and toss gently to combine.
- Step 7
- Top salad with grilled chicken slices, tortilla strips (if using), and fresh cilantro. Serve immediately.
Zusatztipps für die Zubereitung
Using a properly preheated grill or grill pan is essential for achieving the best sear on the chicken. To streamline the process, prepare your dressing in a jar with a lid for easy mixing. Be sure to have a sharp chef's knife and cutting board ready for prepping the various fresh vegetables.
Varianten und Anpassungen
For a different protein option, you can easily substitute the chicken with grilled shrimp or tofu. If you prefer more heat, add some thinly sliced jalapeños to the salad mix. To make this dish completely dairy-free, simply omit the cheese or use a plant-based alternative.
Serviervorschläge
This salad is best served immediately to ensure the lettuce remains crisp and the chicken is warm. It pairs beautifully with a crisp Sauvignon Blanc or a light Mexican lager. For a complete gluten-free experience, ensure your tortilla chips and cheese are certified gluten-free.
Merken Enjoy this delicious Honey Lime Chicken Taco Salad as a healthy addition to your recipe rotation. Its bright colors and bold, zesty flavors make it a standout dish that is sure to please the whole family.
