Fresh Mexican-American salad with honey-lime grilled chicken, romaine, black beans, corn, avocado, and zesty lime dressing.
# What You 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 cumin
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Salad
10 - 6 cups romaine lettuce, chopped
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cooked corn kernels
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 red onion, thinly sliced
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 cumin
23 - 1/4 teaspoon chili powder
24 - Salt and pepper to taste
# How-To Steps:
01 - In a small bowl, whisk together honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper until combined.
02 - Place chicken breasts in a shallow dish or zip-top bag. Pour marinade over chicken, turning to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
04 - In a large bowl, combine romaine lettuce, cherry tomatoes, corn kernels, black beans, cheese, avocado, and red onion.
05 - In a small jar or bowl, combine dressing ingredients and shake or whisk until emulsified and uniform.
06 - Drizzle dressing over salad and toss gently to coat all ingredients evenly.
07 - Top salad with grilled chicken slices, tortilla strips if desired, and fresh cilantro leaves. Serve immediately.
