Honey Lime Chicken Recipe

Cook bacon

Place bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8–10 minutes). Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces.

Char corn

Heat a cast-iron skillet or grill pan over medium-high heat. Add 1 tsp olive oil and the corn kernels. Cook, stirring occasionally, until kernels develop charred spots and are heated through, about 6–8 minutes. Remove from heat and set aside to cool slightly.

Assemble greens and vegetables

In a large bowl or on a serving platter, arrange the wild greens. Scatter halved jewel box tomatoes, sliced avocado, charred corn, golden raisins, crumbled gorgonzola and chopped bacon evenly over the greens. Keep warm or at room temperature while the chicken and dressing are finished.

Make dressing / marinade

In a medium bowl or jar, whisk together fresh lime juice (3 tbs), honey (3 tbs), soy sauce (1 tsp), minced garlic, ground cumin, chili powder (if using), olive oil (3 tbs), salt (1/4 tsp) and black pepper (1/4 tsp) until well combined and emulsified. Reserve 2 tablespoons of the dressing to brush on the chicken while grilling and set aside about 3–4 tablespoons to dress the salad at the end. The remaining dressing can be stored for another use.

Marinate chicken

Pat chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Place chicken in a shallow dish or zip-top bag and pour 2 tablespoons of the honey-lime mixture over it, turning to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Grill chicken

Preheat grill or grill pan to medium-high heat and oil grates lightly. Brush chicken with a thin layer of oil (2 tbs olive oil used earlier can be applied) and place on the grill. Cook until grill marks form and internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. During the last 1–2 minutes, brush with the reserved 2 tablespoons of dressing to glaze. Transfer chicken to a cutting board and rest for 5 minutes, then slice thinly on the bias.

Finish and serve

Toss or lightly drizzle the reserved 3–4 tablespoons of dressing over the assembled salad just before serving. Arrange sliced grilled chicken over the salad. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.