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Grilled Honey Lime Chicken Salad [Gluten-Free, Paleo]

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 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 626 kcal
Course: Salad
Cuisine: American

Ingredients

for the chicken:
  • 1 14 oz 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

    Cup of Yum
  1. 1. Preheat grill to medium-high heat.
  2. 2. Combine seasonings in small bowl and sprinkle onto each side of chicken breast.
  3. 3. In small bowl, combine zest and juice of lime with honey, avocado oil, coconut aminos, and apple cider vinegar. Set aside.
  4. 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. 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. 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. 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!

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!

Nutrition Information

Serving 1/4th with dressing Calories 626kcal (31%) Carbohydrates 32g (11%) Protein 34g (68%) Fat 43g (66%) Saturated Fat 8g (40%) Polyunsaturated Fat 22g Cholesterol 80mg (27%) Sodium 922mg (38%) Fiber 6g (24%) Sugar 17g (34%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 626

% Daily Value*

Serving 1/4th with dressing
Calories 626kcal 31%
Carbohydrates 32g 11%
Protein 34g 68%
Fat 43g 66%
Saturated Fat 8g 40%
Polyunsaturated Fat 22g 129%
Cholesterol 80mg 27%
Sodium 922mg 38%
Fiber 6g 24%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.