Ingredients:

  • 3 tbsp honey
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lbs boneless skinless chicken breasts
  • 3 cups corn kernels
  • 2 medium avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions:

  1. Whisk together the honey, lime juice, olive oil, garlic, salt, and pepper in a medium bowl. Note: Make sure the honey is fully dissolved so you don't get sweet clumps on the meat.
  2. Add the chicken breasts to the marinade, toss to coat, and refrigerate for 30 minutes. Note: Don't go over 4 hours, or the lime juice will actually start to cook the meat and make it mushy.
  3. Preheat the grill to medium high heat and lightly oil the grates to prevent sticking. Note: Use a paper towel dipped in oil held by tongs for safety.
  4. Grill chicken for 5-7 minutes per side until the internal temperature reaches 165°F (74°C). Note: If the honey is charring too fast, move the chicken to a cooler part of the grill.
  5. Remove chicken from grill and let rest for 5 minutes. Note: This allows the fibers to relax and the juices to redistribute.
  6. Combine corn, diced avocado, cherry tomatoes, red onion, and cilantro in a large bowl. Note: Use a wide bowl so you have room to toss without bruising the avocado.
  7. Drizzle the salad with lime juice and olive oil, then season with salt. Note: This creates a light vinaigrette that keeps the veggies bright.
  8. Fold the salad ingredients gently until just combined and the avocado is coated. Note: Stop stirring as soon as it's mixed to keep the cubes intact.