Grilled honey-lime chicken with romaine, corn, black beans, avocado, and zesty dressing.
# What You'll Need:
→ For the 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
→ For the 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
18 - Fresh cilantro leaves for garnish
→ For the 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 Make It:
01 - Whisk together honey, lime juice, olive oil, chili powder, cumin, minced garlic, salt, and black pepper in a small bowl until fully 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 enhanced flavor.
03 - Preheat grill or grill pan over medium-high heat. Grill chicken for 6 to 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 kernels, black beans, shredded cheese, diced avocado, and red onion in a large bowl.
05 - Combine honey, lime juice, olive oil, cumin, chili powder, salt, and pepper in a jar with lid or bowl. Shake or whisk vigorously until emulsified.
06 - Drizzle dressing over salad mixture and toss gently to coat evenly. Top with sliced grilled chicken, tortilla strips, and fresh cilantro. Serve immediately.
