Pin It This vibrant dish features juicy grilled chicken layered over romaine lettuce, cherry tomatoes, black beans, corn, and avocado. It’s brightened by a tangy lime dressing made with fresh lime juice, olive oil, honey, and garlic. The mix of smoky spices on the chicken and fresh cilantro adds a bold flavor punch. Perfect for a quick healthy lunch or light dinner, it comes together easily with simple grilling and fresh chopping, delivering a balance of protein, fiber, and zest.
The first time I made this salad, I'd just moved into my first apartment with a tiny balcony and an even smaller grill pan. Something about all those bright colors and that hit of lime made the place feel like home immediately.
My roommate walked in midway through prep and hovered over the cutting board, stealing avocado slices while I pretended not to notice. We ended up eating standing up at the counter because neither of us wanted to wait for proper plates.
Ingredients
- Boneless chicken breasts: These absorb the spice rub beautifully and grill up tender every single time
- Chili powder and smoked paprika: This combo creates that authentic southwest flavor without being overpoweringly spicy
- Fresh lime juice: Absolutely essential here, bottled stuff just does not have the same bright punch
- Ripe avocado: Adds creaminess that balances all the crisp vegetables perfectly
- Honey: Just enough sweetness in the dressing to tame the lime's acidity
Instructions
- Get your grill going:
- Fire up your grill or grill pan to medium-high heat while you prep everything else
- Season the chicken:
- Mix the olive oil and spices in a small bowl, then rub it all over both sides of the chicken breasts
- Grill it up:
- Cook the chicken for about 6 to 7 minutes per side until it is cooked through, then let it rest for 5 minutes before slicing
- Build your salad base:
- Toss the lettuce, tomatoes, black beans, corn, onion, bell pepper, avocado, and cilantro in a large bowl
- Whisk the dressing:
- Combine lime juice, olive oil, honey, mustard, garlic, salt, and pepper until everything comes together
- Bring it all together:
- Slice the chicken, add it to the salad, drizzle with dressing, and toss everything gently
Pin It This became my go-to summer dinner after discovering how well the leftovers hold up for next-day lunch, though the avocado does not look quite as pretty on day two.
Make It Your Own
Sometimes I add crushed tortilla chips right before serving for that restaurant-style crunch, and a handful of cotija cheese never hurt anyone.
Perfect Pairings
A cold glass of unsweetened iced tea or a light Mexican-style lager balances the heat and acidity beautifully on hot days.
Quick Prep Tips
I always rinse my beans and corn together in the same colander to save a dish.
- Chop all your vegetables while the chicken grills
- Double the dressing and keep it in the fridge for salads all week
- Buy pre-chopped romaine if you are really pressed for time
Pin It Hope this salad finds its way into your regular rotation, just like it did mine.
Recipe FAQs
- → How do I prevent chicken from drying out when grilling?
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Marinate the chicken with olive oil and spices, and avoid overcooking by grilling 6-7 minutes per side until juices run clear. Let it rest before slicing to retain moisture.
- → Can I prepare the lime dressing in advance?
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Yes, the lime dressing can be whisked together and stored in the refrigerator for up to 3 days to maintain freshness and flavor.
- → What can I substitute if I don’t have black beans?
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Try using kidney beans, pinto beans, or chickpeas as alternative legumes to maintain texture and protein content.
- → How can I add crunch to this salad?
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Sprinkle crushed tortilla chips or toasted nuts on top for an added crunchy texture without overpowering the flavors.
- → Is there a way to make this dish vegetarian?
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Replace grilled chicken with grilled tofu or sautéed mushrooms for a vegetarian-friendly option with similar grilling flavors.
