Honey-Lime Grilled Chicken Salad with Avocado and Black Bean Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts glazed with honey-lime dressing served over a bed of mixed greens and topped with a vibrant black bean and avocado salsa. This american-inspired chicken ready in about 55 minutes blends honey, lime juice, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp honey, 3 tbsp lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
  2. Step 2: Place 4 boneless skinless chicken breasts in a shallow dish and pour marinade over them. Cover and refrigerate for at least 30 minutes up to 2 hours.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  4. Step 4: While chicken grills, prepare salsa: In a medium bowl combine 1 (15 oz) can drained black beans, 1 diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 small minced jalapeño, and 1/2 tsp salt. Toss gently.
  5. Step 5: On 4 plates, arrange 6 cups mixed salad greens. Slice grilled chicken and place on top. Spoon black bean and avocado salsa over chicken.
  6. Step 6: Drizzle the remaining 1 tbsp olive oil and a squeeze of fresh lime juice over the salad before serving.

Frequently asked questions

How long does Honey-Lime Grilled Chicken Salad with Avocado and Black Bean Salsa take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Honey-Lime Grilled Chicken Salad with Avocado and Black Bean Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Honey-Lime Grilled Chicken Salad with Avocado and Black Bean Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey-Lime Grilled Chicken Salad with Avocado and Black Bean Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Honey-Lime Grilled Chicken Salad with Avocado and Black Bean Salsa?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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