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Grilled Honey Lime Chicken Salad with toppings in a white bowl
How to Make...

Grilled Honey Lime Chicken Salad with easy vinaigrette

This Grilled Honey Lime Chicken Salad is going to be your new favorite way to get in your protein and greens! The chicken is juicy and flavorful (thanks to the honey lime dressing marinade!), and the salad is loaded with all the right toppings for texture and flavor. This salad recipe can be made gluten-free and paleo-friendly, too!

  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
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Ingredients

for the chicken:

  • 1 14oz package Just BARE Boneless Skinless Chicken Breast Fillets
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • zest and juice of 1 lime, about 3 TBS
  • 3 TBS honey
  • 1 TBS avocado oil
  • 2 TBS coconut aminos (may sub soy/tamari)
  • 1 TBS apple cider vinegar

for the vinaigrette:

  • zest and juice of 1 lime, about 3 TBS
  • 3 TBS extra virgin olive oil
  • 1 TBS minced garlic
  • 1/4 tsp salt, or to taste

for the salad:

  • 8 cups greens
  • 1 large avocado
  • 4 radishes
  • 1/2 cup chopped cherry tomatoes
  • 1/4 cup roasted cashews
  • 1/2 cup feta, crumbled (leave out if dairy-free or paleo)

Instructions

1. Preheat grill to medium-high heat.
2. Combine seasonings in small bowl and sprinkle onto each side of chicken breast.
3. In small bowl, combine zest and juice of lime with honey, avocado oil, coconut aminos, and apple cider vinegar. Set aside.
4. In another small bowl, make vinaigrette: combine lime zest and juice, extra virgin olive oil, minced garlic and salt. Whisk with fork until combined. Set aside.
5. Once grill has heated, place chicken breast on lightly oiled grates (to prevent chicken from sticking) and cook for about 3 minutes on each side with grill cover closed.
6. Using basting brush, brush chicken with honey lime mixture. Grill chicken for about 1-2 minutes before flipping and brushing other side, and cooking for an additional 1-2 minutes – until cooked through and middle no longer pink. Remove chicken from grill and allow meat to rest on plate.
7. While meat is resting, prepare salad bowls with ingredients.
8. Slice chicken breasts and transfer to salad bowls. Top with vinaigrette. Serve immediately and enjoy!

Recipes Notes:

Substitute the coconut aminos for soy sauce, if not gluten-free or tamari, if not paleo-friendly.

This Honey Lime Grilled Chicken makes great leftovers for meal prep, too!

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