Grilled chicken with honey-lime marinade served over crisp romaine with black beans, corn, and fresh vegetables.
# What You Need:
→ Honey Lime Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 3 tbsp honey
03 - 2 tbsp fresh lime juice
04 - 1 tbsp olive oil
05 - 1 tsp chili powder
06 - 1/2 tsp cumin
07 - 1 garlic clove, minced
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Salad Base
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
18 - Fresh cilantro leaves, for garnish
→ Honey Lime Dressing
19 - 2 tbsp honey
20 - 2 tbsp fresh lime juice
21 - 1/4 cup olive oil
22 - 1/2 tsp cumin
23 - 1/4 tsp chili powder
24 - Salt and pepper, to taste
# Directions:
01 - Whisk together honey, lime juice, olive oil, chili powder, cumin, garlic, salt, and pepper in a small bowl until well combined.
02 - Place chicken breasts in a shallow dish or zip-top bag. Pour marinade over chicken, turning to coat evenly. Marinate for at least 15 minutes, up to 2 hours for deeper flavor.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing thinly.
04 - Combine romaine lettuce, cherry tomatoes, corn, black beans, cheese, avocado, and red onion in a large bowl.
05 - Combine all dressing ingredients in a small jar or bowl. Shake jar vigorously or whisk until fully emulsified.
06 - Drizzle dressing over salad mixture and toss gently to coat all ingredients evenly.
07 - Top salad with sliced grilled chicken, tortilla strips if using, and fresh cilantro. Serve immediately while chicken is warm.
