Pin It The first time I made this salad, it was a complete accident. I had planned to make regular chicken tacos, but realized halfway through prep that I was completely out of tortilla shells. My husband laughed from the living room, suggesting I just dump everything in a bowl and call it a day. That happy mistake turned into one of our most-requested weeknight dinners ever.
Last summer, my sister came over with her kids after a long day at the pool. I threw this together in twenty minutes while they dried off. The way the kids went quiet when they started eating, the only sound being the crunch of tortilla strips and occasional mmm, that became my favorite proof that simple food hits hardest.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them slightly to even thickness for more consistent grilling
- 3 tbsp honey: Local honey adds depth but any works
- 2 tbsp fresh lime juice: Roll the lime on the counter before cutting to get more juice
- 1 tbsp olive oil: This helps the marinade coat evenly
- 1 tsp chili powder: Adjust based on your spice tolerance
- 1/2 tsp cumin: Toast it in a dry pan for 30 seconds to wake up the flavor
- 1 garlic clove minced: Fresh garlic makes a difference here
- 1/2 tsp salt and 1/4 tsp black pepper: Generous seasoning helps the chicken stand up to bold toppings
- 6 cups romaine lettuce chopped: Ice water soak for 10 minutes makes it extra crisp
- 1 cup cherry tomatoes halved: Multi-colored ones make the salad pop visually
- 1 cup cooked corn kernels: Grilling the corn first adds a smoky sweetness
- 1 cup canned black beans rinsed and drained: Rinse thoroughly to avoid murky dressing
- 1/2 cup shredded cheddar or Monterey Jack cheese: Pepper Jack adds a nice kick if you like heat
- 1 ripe avocado diced: Toss with a little lime juice to prevent browning
- 1/4 cup red onion thinly sliced: Soak in cold water for 10 minutes to mellow the bite
- 1/2 cup tortilla strips: These are non-negotiable for the full experience
- Fresh cilantro leaves: Chop stems and all for less waste
- 2 tbsp honey: Same honey from the chicken ties everything together
- 2 tbsp fresh lime juice: Add an extra tablespoon if you love bright flavors
- 1/4 cup olive oil: Slow drizzle while whisking creates the best emulsion
- 1/2 tsp cumin and 1/4 tsp chili powder: These echoes of the chicken seasonings create harmony
- Salt and pepper to taste: Remember the cheese adds saltiness already
Instructions
- Make the chicken marinade:
- Whisk everything together in a small bowl until the honey dissolves completely. The mixture should smell bright and slightly sweet.
- Marinate the chicken:
- Place chicken in a shallow dish and pour over the marinade, turning to coat both sides. Let it sit for at least 15 minutes while you prep the vegetables.
- Grill the chicken:
- Preheat your grill to medium-high. Cook chicken for 6 to 7 minutes per side until it reaches 165°F internally and has nice grill marks. Let it rest for 5 minutes before slicing.
- Build the salad base:
- In a large bowl, combine romaine, cherry tomatoes, corn, black beans, cheese, avocado, and red onion. Toss everything together with your hands to distribute evenly.
- Make the dressing:
- Combine all dressing ingredients in a jar and shake vigorously until emulsified. Taste and adjust lime or salt as needed.
- Assemble the salad:
- Drizzle dressing over the salad and toss gently until everything is coated. Top with sliced chicken, tortilla strips, and fresh cilantro.
Pin It My friend Sarah claimed she hated salad until she tried this at a barbecue last year. She texted me the next day asking for the recipe, saying her husband had already requested it for dinner twice that week. That is always my favorite kind of compliment.
Make It Your Own
Grilled shrimp works beautifully here and cooks even faster than chicken. Just marinate them for 10 minutes and grill until pink and opaque. For a vegetarian version, try cubed and grilled halloumi cheese instead.
Serving Suggestions
This salad pairs perfectly with a chilled Sauvignon Blanc or a light Mexican lager. For a non-alcoholic option, sparkling water with a squeeze of lime cuts through the richness nicely.
Storage Tips
Store components separately for the best leftovers. The dressed salad gets soggy after a few hours, but keeping everything in individual containers means you can assemble fresh bowls for lunch the next day.
- Marinate chicken up to 24 hours ahead
- Keep avocado pit in with leftover avocado to slow browning
- Add tortilla strips right before serving to maintain crunch
Pin It Hope this becomes one of those recipes you make without thinking, the one that just feels like home no matter how busy life gets.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate for at least 15 minutes for basic flavor, but up to 2 hours is ideal for deeper, more complex tastes. Longer marinating times allow the honey-lime mixture to fully penetrate the chicken.
- → Can I make this ahead of time?
Prepare the marinated chicken and dressing up to 1 day ahead. Chop vegetables a few hours before serving. Assemble the salad just before eating to prevent the greens from becoming soggy.
- → What are good protein alternatives?
Grilled shrimp, tofu, or even grilled fish work wonderfully. Use the same honey-lime marinade for consistent flavor, adjusting cooking times based on your protein choice.
- → Is this truly gluten-free?
The salad itself is naturally gluten-free. However, tortilla strips and chips may contain gluten, so choose certified gluten-free varieties if needed. Always check packaged ingredients for potential cross-contamination.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the zesty lime and honey flavors beautifully. Light Mexican lagers are also excellent choices for a refreshing contrast to the warm spices.
- → Can I adjust the spice level?
Absolutely. Reduce chili powder and cumin for milder flavor, or add sliced jalapeños and extra chili powder for more heat. Start with suggested amounts and adjust to your preference.