Honey-Lime Chicken and Avocado Salad Recipe

Introduction

This Honey-Lime Chicken and Avocado Salad combines juicy, marinated chicken with fresh, crisp vegetables and a zesty homemade dressing. It’s a vibrant, flavorful dish perfect for a light lunch or a healthy dinner.

Ingredients

• 4 boneless chicken thighs
• 1 head romaine lettuce, chopped
• ½ cup cherry or grape tomatoes, halved
• ½ red onion, thinly sliced
• 2 avocados, chopped
• For the chicken marinade:
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 jalapeño pepper, minced
• ½ teaspoon chili powder
• 1 tablespoon honey
• 4 tablespoons lime juice
• For the dressing:
• 4 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 tablespoons lime juice

Instructions

1. Step 1: In a medium bowl, mix together olive oil, salt, minced garlic, jalapeño, chili powder, honey, and lime juice. Add the chicken thighs and toss to coat. Marinate for at least one hour.
2. Step 2: Heat a cast-iron skillet over high heat. Cook the chicken for about 4 minutes on each side until nicely seared and no longer pink inside. Set aside to rest.
3. Step 3: In a large salad bowl, combine chopped romaine lettuce, halved tomatoes, sliced red onion, and chopped avocados.
4. Step 4: Slice the cooked chicken thighs and add them to the salad bowl.
5. Step 5: In a small bowl, whisk together olive oil, honey, salt, pepper, and lime juice to make the dressing.
6. Step 6: Toss the salad with the dressing until everything is evenly coated. Serve immediately and enjoy!

Tips & Variations

• For extra smoky flavor, grill the chicken thighs instead of cooking in a skillet.
• Swap romaine for mixed greens or spinach for a different texture.
• Add toasted pumpkin seeds or crushed tortilla chips for added crunch.
• If you prefer less heat, omit the jalapeño from the marinade.

Storage

Store leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. To reheat chicken, warm gently in a skillet or microwave. Dress the salad only before serving to keep it fresh and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Adjust cooking time so they remain juicy and fully cooked, usually about 5–6 minutes per side.

How can I make this salad vegan?

Replace chicken with grilled tofu or chickpeas. Use maple syrup instead of honey in the marinade and dressing for a plant-based version.

Honey-Lime Chicken and Avocado Salad Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

This Honey-Lime Chicken and Avocado Salad is a vibrant and refreshing dish featuring tender, marinated chicken thighs perfectly seared to lock in flavor, paired with crisp romaine lettuce, ripe avocados, and juicy cherry tomatoes. Tossed in a zesty honey-lime dressing, this salad offers a delightful balance of sweetness, spice, and acidity—a perfect meal for a light lunch or dinner.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 23 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Chicken:

• 4 boneless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 jalapeño pepper, minced
• ½ teaspoon chili powder
• 1 tablespoon honey
• 4 tablespoons lime juice

For the Salad:

• 1 head romaine lettuce, chopped
• ½ cup cherry or grape tomatoes, halved
• ½ red onion, thinly sliced
• 2 avocados, chopped

For the Dressing:

• 4 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon salt
• ½ teaspoon pepper
• 4 tablespoons lime juice

Instructions

1. Marinate the Chicken: In a medium bowl, combine olive oil, salt, minced garlic, jalapeño, chili powder, honey, and lime juice. Add the boneless chicken thighs and toss to coat evenly. Cover and refrigerate for at least one hour to allow the flavors to infuse.
2. Cook the Chicken: Heat a cast-iron skillet over high heat until hot. Add the marinated chicken thighs and sear for about four minutes on each side until a nice browned crust forms and the interior is no longer pink. Remove from heat and set aside to rest.
3. Prepare the Salad Base: In a large salad bowl, combine chopped romaine lettuce, halved cherry tomatoes, thinly sliced red onion, and chopped avocados, creating a colorful and textured mix.
4. Slice the Chicken: Once the chicken has rested, slice the thighs into bite-sized pieces and add them to the salad bowl, ensuring even distribution.
5. Make the Dressing: In a small bowl, whisk together olive oil, honey, salt, pepper, and lime juice until emulsified and smooth.
6. Toss and Serve: Pour the dressing over the salad and gently toss to coat all ingredients evenly. Serve immediately to enjoy the fresh, vibrant flavors.

Notes

• Marinate the chicken for longer (up to 4 hours) for more intense flavor.
• Adjust the level of jalapeño according to your preferred spice tolerance.
• Use ripe avocados for the best creamy texture.
• This salad is best enjoyed fresh; dressing the salad right before serving prevents wilting.
• If you don’t have a cast-iron skillet, use any heavy-bottomed skillet for searing.

Keywords: Honey lime chicken, avocado salad, healthy chicken salad, easy chicken salad recipe, grilled chicken salad, fresh summer salad, gluten free salad