Dinner

Honey-Lime Chicken and Avocado Salad Recipe

Bylilan Sage November 1, 2025November 1, 2025

Introduction

This Honey-Lime Chicken and Avocado Salad is a vibrant and refreshing dish perfect for a light lunch or dinner. Juicy, seared chicken thighs paired with creamy avocado and a zesty honey-lime dressing create a delightful balance of flavors.

A close-up of a salad showing several layers: at the base are fresh green lettuce leaves with a mix of light and dark green shades and a slightly crisp texture, scattered around are bright red cherry tomatoes and half a yellow avocado piece, thin rings of purple-red onion add a pop of color on top, and grilled chicken strips with a browned, slightly charred surface are placed in the center, all coated lightly with a creamy dressing that adds a shiny, moist look to each ingredient; the salad rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a medium bowl, combine olive oil, salt, garlic, jalapeño, chili powder, honey, and lime juice to make the chicken marinade.
Step 2: Add the chicken thighs to the marinade, tossing to coat, and let them marinate for at least one hour.
Step 3: Heat a cast-iron skillet over high heat and cook the chicken thighs for about four minutes on each side until nicely seared and cooked through. Set aside.
Step 4: In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, red onion, and avocados.
Step 5: Slice the cooked chicken thighs and add them to the salad bowl.
Step 6: In a small bowl, whisk together olive oil, honey, salt, pepper, and lime juice to prepare the dressing.
Step 7: Toss the salad with the dressing until everything is evenly coated.
Step 8: Serve the salad immediately and enjoy this fresh and flavorful meal.

Tips & Variations

For extra zest, add a sprinkle of fresh cilantro or a dash of cumin to the dressing.
Substitute chicken thighs with grilled shrimp or tofu for a different protein option.
If you prefer less heat, omit the jalapeño or remove the seeds before mincing.
Use mixed greens instead of romaine for a more varied salad texture.

Storage

Store leftover salad separately from the dressing in airtight containers in the refrigerator for up to 2 days. Keep the chicken refrigerated as well and reheat gently in a skillet or microwave. To avoid soggy avocado, add it fresh when serving if possible.

How to Serve

A close-up view of a salad shows three main layers: bright green romaine lettuce with a light, crunchy texture, juicy red cherry tomato halves scattered throughout, and grilled chicken strips with a browned, slightly charred surface positioned on top. There are also slices of pale yellow avocado and thin rings of purple-red onion adding a fresh and colorful touch, all mixed and lightly coated with a glossy dressing. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook faster and be less juicy. Adjust cooking time accordingly to avoid drying out.

How do I know when the chicken is fully cooked?

Cook the chicken until it reaches an internal temperature of 165°F (74°C) and the juices run clear. The outside should be nicely seared and the inside no longer pink.