Save My neighbor Maria showed up at my door one sweltering July afternoon with a container of this salad, and I ate it standing at the counter because I couldn't wait. The sweetness of the honey against the sharp lime, the crunch of corn and tortilla strips, the way the chicken stayed tender even after sitting in her fridge for an hour—it all just worked. I asked for the recipe immediately, scribbling notes on the back of a grocery receipt. Since then, I've made it at least two dozen times, and it never gets old. It's the kind of dish that makes you forget you're eating something healthy.
I made this for a potluck last spring, doubling the recipe and packing everything in separate containers so it wouldn't get soggy on the drive. When I arrived, I tossed it all together in a huge wooden bowl, and people kept coming back for seconds. One friend told me she'd been trying to eat more salads but found them boring, and this one changed her mind. Another asked if I'd cater her birthday party. I didn't, but I did write the recipe on a card for her, and now she makes it for her own friends.
Ingredients
- Boneless, skinless chicken breasts: I pound them to an even thickness so they cook uniformly and stay juicy on the grill.
- Honey: It caramelizes beautifully on the grill and balances the acidity of the lime without making things cloying.
- Fresh lime juice: Bottled juice won't give you the same bright, lively flavor, so squeeze it fresh if you can.
- Olive oil: Helps the marinade cling to the chicken and keeps everything moist during grilling.
- Chili powder and cumin: These warm spices add depth without overwhelming the sweetness of the honey.
- Garlic: A single clove, minced fine, brings a subtle savory note that ties everything together.
- Romaine lettuce: Sturdy enough to hold up under the dressing and toppings without wilting into mush.
- Cherry tomatoes: Halved so they release a little juice and sweeten each bite.
- Corn kernels: Fresh is fantastic, but frozen works just as well and saves time.
- Black beans: Rinse them well to remove the starchy liquid, or they'll make the salad taste tinny.
- Cheddar or Monterey Jack cheese: Shredded fresh from a block melts slightly from the warmth of the chicken and tastes miles better than pre-shredded.
- Avocado: Dice it just before serving so it stays green and creamy.
- Red onion: Slice it thin and soak in cold water for a few minutes if the sharpness bothers you.
- Tortilla strips: Store-bought are fine, but I sometimes fry my own from leftover tortillas for extra crunch.
- Fresh cilantro: A handful of leaves scattered on top adds a pop of color and a bright, herbal finish.
Instructions
- Make the marinade:
- In a small bowl, whisk together honey, lime juice, olive oil, chili powder, cumin, minced garlic, salt, and pepper until smooth. The honey will take a moment to dissolve, so keep whisking until it's fully blended.
- Marinate the chicken:
- Place the chicken breasts in a shallow dish or a zip-top bag, pour the marinade over them, and turn to coat every surface. Let them sit for at least 15 minutes at room temperature, or up to 2 hours in the fridge if you have time.
- Grill the chicken:
- Preheat your grill or grill pan over medium-high heat and lightly oil the grates. Grill the chicken for 6 to 7 minutes per side, until the internal temperature reaches 165°F and the edges are caramelized and slightly charred.
- Rest and slice:
- Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice it thinly against the grain for the most tender bites.
- Assemble the salad base:
- In a large bowl, combine the chopped romaine, halved cherry tomatoes, corn, black beans, cheese, diced avocado, and sliced red onion. Toss gently to distribute everything evenly.
- Whisk the dressing:
- In a small jar or bowl, combine honey, lime juice, olive oil, cumin, chili powder, salt, and pepper. Shake or whisk vigorously until the dressing emulsifies and looks creamy.
- Dress and serve:
- Drizzle the dressing over the salad and toss gently to coat. Top with the sliced grilled chicken, a handful of tortilla strips, and a scattering of fresh cilantro leaves, then serve immediately while everything is at its best.
Save One evening, I served this to my kids after a long day at the park, and my youngest, who usually picks at anything green, ate two full bowls and asked if we could have it again the next night. My partner looked at me across the table and said, This is it. This is the one. It became our go-to summer dinner, the thing we make when we want something that feels special but doesn't require much effort. It's the salad that made my family actually excited about eating salad.
How to Get the Best Grill Marks
The secret is patience and a hot, clean grill. Let the chicken sit undisturbed for the full 6 minutes before flipping, resisting the urge to peek or move it around. That contact time is what creates those dark, caramelized lines that add both flavor and visual appeal. If your grill isn't hot enough, the chicken will steam instead of sear, and you'll miss out on that gorgeous char.
Make It Your Own
I've swapped the chicken for grilled shrimp when I'm feeling fancy, and for a vegetarian version, thick slices of grilled zucchini or crispy tofu work beautifully. Sometimes I add a diced mango for extra sweetness, or a handful of sliced radishes for a peppery crunch. If you like heat, toss in some sliced jalapeños or a pinch of cayenne in the dressing. This salad is forgiving and adaptable, so don't be afraid to play with it.
Storage and Meal Prep Tips
If you're planning to make this ahead, store the grilled chicken, salad components, and dressing in separate containers in the fridge. The chicken will keep for up to 3 days, and the dressing stays fresh for about a week. Assemble individual portions just before eating so the lettuce stays crisp and the avocado doesn't brown.
- Slice the chicken while it's still slightly warm for easier, cleaner cuts.
- Keep the tortilla strips in a sealed bag at room temperature so they don't get stale or soggy.
- If you're packing this for lunch, layer the heartier ingredients at the bottom and the delicate greens on top, adding dressing right before you eat.
Save This salad has become my answer to the question, What should we eat tonight? It's bright, satisfying, and always makes me feel good after I finish it. I hope it becomes one of your favorites, too.
Recipe FAQ
- → Can I prepare this salad ahead of time?
Yes! Prepare the components separately and store in airtight containers. Keep the dressing in a jar. Assemble just before serving to maintain lettuce crispness and prevent sogginess.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). This guarantees food safety while keeping the chicken juicy and tender.
- → What protein alternatives work well?
Grilled shrimp, tofu, or black beans make excellent substitutes. Adjust cooking times accordingly—shrimp needs 2-3 minutes per side, while tofu should be pressed and pan-seared for 3-4 minutes per side.
- → How can I make this completely gluten-free?
Use certified gluten-free tortilla chips or strips and verify all packaged ingredients. Check cheese labels and ensure your spices are processed in gluten-free facilities.
- → Can I make the dressing dairy-free?
Absolutely! The honey-lime dressing is already dairy-free. Simply omit the cheese or use a plant-based alternative like cashew cheese for the same creamy satisfaction.
- → What's the best way to slice the cooked chicken?
Let the grilled chicken rest for 5 minutes, then slice against the grain using a sharp chef's knife. This technique keeps the meat tender and prevents it from becoming stringy.