Grilled Cilantro Lime Chicken with Lime Crema & Southwestern Corn Sauté

 

Grilled cilantro lime chicken with a cool lime crema and colorful Southwestern corn sauté with zucchini and bell pepper. A fresh, flavorful summer dinner.

Grilled Cilantro Lime Chicken with Lime Crema & Southwestern Corn Sauté

There are some dinners that just feel like summer.

Not necessarily because they're complicated or involve a special occasion, but because they're fresh, colorful and full of those bright flavors I crave when the weather is warm.

This Grilled Cilantro Lime Chicken is one of those dinners.

Thin-sliced chicken breasts are marinated in fresh lime juice, garlic and smoky Southwestern spices before hitting the grill. They cook quickly and pick up those delicious little grilled edges that make me want to eat dinner outside.

Then there's the lime crema.

Cool, creamy and bright with fresh lime and cilantro, it's the perfect contrast to the warm, smoky chicken. I like spooning plenty of it right over the top.

And on the side, a colorful Southwestern Corn Sauté with sweet corn, tender zucchini and bell pepper. A little cumin and chili powder give the vegetables some warmth, while fresh lime keeps everything bright. A little butter stirred in at the end and a sprinkle of feta make it extra delicious.

It's a simple dinner, but it doesn't taste simple.

This is the kind of meal I love for those lingering summer evenings when you can still fire up the grill, pour something cold to drink and enjoy dinner outside.

Ingredients

For the Chicken

• Thin-sliced chicken breasts — They cook quickly and evenly on the grill, making them perfect for this recipe.
• Fresh lime juice & zest — Gives the chicken a bright citrus flavor.
• Garlic — Adds savory depth to the marinade.
• Chili powder — Brings warm Southwestern flavor.
• Smoked paprika — Adds a subtle smoky note that works beautifully with grilled chicken.
• Ground cumin — Adds earthy warmth and ties the flavors together.
• Kosher salt & black pepper — Essential seasoning.
• Cayenne pepper — Optional for a little extra heat.
• Olive oil — Helps coat the chicken and carry the flavors of the marinade.

For the Cilantro Lime Crema

• Plain Greek yogurt — Creates a cool, creamy base.
• Fresh lime zest & juice — Brightens the crema.
• Garlic — Adds just a little savory bite.
• Cumin — Echoes the Southwestern flavors in the chicken.
• Fresh cilantro — Adds a fresh, herbal finish.

For the Southwestern Corn Sauté

• Corn — The star of the sauté, with sweet little bursts in every bite.
• Zucchini — Adds tender texture and balances the sweetness of the corn.
• Bell pepper — Brings color and a little natural sweetness.
• Garlic — Adds savory flavor.
• Cumin & chili powder — Give the vegetables their Southwestern character.
• Fresh lime juice — Brightens everything right before serving.
• Butter — A little melted butter at the end adds richness.
• Feta — A salty, creamy finish that works especially well with the sweet corn and lime.

Equipment

• Outdoor grill or indoor grill pan
• Large skillet
• Shallow dish or zip-top bag for marinating
• Small bowl for the crema
• Tongs
• Instant-read thermometer

My Go-To's

• Indoor grill pan - I have both the cast iron 2 burner grill/griddle pan, which you can use indoor or out on the grill, and a square indoor grill pan.  Both are workhorses in my kitchen.
• Instant-read thermometer - This ensures cooked chicken!  I've had this for 6 years and it's still going strong.

Let's Make It Together

First, get the chicken into its lime and spice marinade. Because we're using thin-sliced chicken breasts, 30 minutes is plenty of time to give them lots of flavor.

While the chicken marinates, stir together the crema. It takes just a few minutes, and I like putting it in the refrigerator so it's nice and cold when dinner is ready.

For the sauté, start with the bell pepper, then add the zucchini and corn. Give the vegetables enough room to cook so they can pick up a few golden edges instead of simply steaming.

The garlic and spices go in near the end, followed by the butter. Take the skillet off the heat and finish everything with fresh lime juice.

Then grill the chicken, let it rest for a few minutes and spoon that cool cilantro lime crema right over the top.

Perfecting the Cooking Process

The key is keeping everything fresh and bright. Don't overcook the thin chicken breasts, and don't let the vegetables become too soft. You want the chicken juicy and lightly charred, while the corn, zucchini and peppers are tender with a little golden color. Adding the lime juice at the very end keeps that fresh citrus flavor from getting lost during cooking.

Add Your Touch

There are lots of little ways to make this dinner your own.

• Add extra cayenne if you like your chicken with more heat.
• Swap the feta for cotija for a slightly different Southwestern-inspired finish.
• Add sliced avocado to the finished plate.
• Use chicken thighs instead of chicken breasts.
• Add a few sliced jalapeños to the vegetable sauté for extra heat.
• Serve with warm tortillas for an easy fajita-style dinner.

Set the Mood

Food is about more than just the recipe-it's about the moment around the table.  Here are a few simple ideas to set the mood when you serve this dish.

I love dinners like this because they don't require much fuss to feel special.

The chicken is smoky and full of lime and spice, the crema is cool and creamy, and the corn sauté brings sweetness, color and a little buttery richness to the plate.

It's fresh enough for a warm summer evening, but satisfying enough to feel like a real dinner.

So fire up the grill, grab a few limes and enjoy one more easy summer meal while the season is still hanging on.

If you love easy dinners like this, you might also enjoy:

• One-Pan Italian Chicken with Summer Squash, Zucchini & Tomatoes

• Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

• Chili-Lime Chicken Kabobs (Easy Summer Grilling Recipe)

Before You Start

Can I use regular chicken breasts?
Yes. If your chicken breasts are thick, slice them horizontally into thinner cutlets so they cook more quickly and evenly.

How long should I marinate the chicken?
About 30 minutes is perfect for these thin-sliced chicken breasts. Since the marinade contains fresh lime juice, there's no need to marinate them overnight.

Can I make the lime crema ahead?
Absolutely. Make it a few hours ahead and keep it refrigerated until you're ready to serve.

Can I use frozen corn?
Yes. Frozen corn works beautifully in the sauté. You can add it directly to the skillet; it may just need an extra minute or two to heat through and develop some golden edges.

Is this chicken spicy?
The chicken has plenty of Southwestern flavor without being especially hot. The cayenne is optional, so you can leave it out for a milder dinner or add more if you like some heat.

Can I cook the chicken indoors?
Yes. An indoor grill pan works very well when you don't want to fire up the outdoor grill.

What temperature should the chicken reach?
Cook the chicken until it reaches an internal temperature of 165°F in the thickest part.

Mediterranean White Bean Skillet

This Mediterranean White Bean Skillet combines creamy white beans, spinach, sun-dried tomatoes, feta, walnuts and orzo for an easy, hearty lunch.

Mediterranean White Bean Skillet

Some of our favorite weekend lunches are the ones that don't really feel like a traditional lunch at all.

My husband and I love putting together this kind of meal when we're home on the weekend. Something easy to pull together, full of good things, and substantial enough to keep us satisfied until dinner without feeling overly heavy.

It reminds me of the way a mezze plate or a casual charcuterie board comes together. A little bit of this, something salty, something fresh, something crunchy—and suddenly you have a lunch that feels much more interesting than a sandwich.

That's the idea behind this Mediterranean White Bean Skillet.

The white beans are the star, with spinach, sun-dried tomatoes, feta and toasted walnuts scattered throughout. There's also a little orzo tucked into the mixture, but don't think of this as a pasta dish. The orzo is really there to give the skillet a little body and texture while the beans remain the heart of the meal.

It's hearty, savory, colorful and surprisingly easy to pull together. And if you happen to have some warm crusty bread nearby, spooning a little of the skillet onto it is pretty wonderful, too.

This is exactly the kind of lunch I want more of around here—and one of the recipes I'm building into my Mediterranean Lunch Plates collection.

Ingredients

• Olive oil
• Red onion
• Fresh garlic
• Orzo
• Sun-dried tomatoes
• Low-sodium chicken broth
• Cannellini beans
• Fresh lemon
• Dried oregano
• Baby spinach
• Feta cheese
• Fresh basil
• Walnuts
• Italian country bread, optional

Ingredient Spotlight: Cannellini Beans

Cannellini beans are one of my favorite pantry staples for easy meals like this. They're creamy and tender while still holding their shape, making them perfect alongside the orzo. Using canned beans means this skillet comes together quickly—just drain, rinse and add them right to the pan.

Equipment

• Large Skillet: You'll want plenty of surface area so all those beans, greens and other ingredients have room to come together.
• Wooden Spoon or Spatula: Perfect for gently stirring everything without breaking up the beans.
• Small Skillet or Pan: Useful if you're toasting the walnuts separately.

Let's Make It Together

Start by softening the diced red onion in olive oil. Once it's tender, add the garlic and give it just about 30 seconds—long enough to become fragrant without letting it brown.

Next comes the orzo and sun-dried tomatoes. Give them a minute in the skillet so the orzo gets lightly toasted. This little step adds another layer of flavor.

Pour in the chicken broth and add the cannellini beans, lemon juice, salt and oregano. Bring everything to a boil, then reduce the heat, cover and let it gently simmer until the orzo is al dente.

You don't want the skillet completely dry. Leave a little of that flavorful broth behind so the beans and orzo stay moist and almost saucy.

Finally, stir in the spinach. It only takes about a minute to wilt. Remove the skillet from the heat, then finish everything with feta, fresh basil, walnuts and that bright hit of lemon zest.

Toast some slices of Italian country bread and dinner—or in our case, lunch—is served.

Perfecting the Cooking Process

The key to this skillet is texture. You want the white beans to stay intact and creamy, the spinach to be tender, the sun-dried tomatoes to remain little bursts of concentrated flavor, and the walnuts to retain their crunch. Add the feta and walnuts toward the end so they keep their distinct textures instead of disappearing into the skillet.

Add Your Touch

Change up the beans: Cannellini, Great Northern or another creamy white bean can work beautifully.

Add more vegetables: A handful of roasted red peppers or sautéed zucchini would fit naturally with the Mediterranean flavors.

Switch the nuts: Toasted pine nuts or almonds would give you a different kind of crunch.

Make it extra bright: A squeeze of fresh lemon just before serving would bring a lovely fresh finish.

Set the Mood

Meals taste even better when the table feels inviting.  Here are a few simple ways to set the mood for this recipe.

I love lunches like this because they don't require much planning to feel special.

A skillet full of creamy white beans, tender spinach, sun-dried tomatoes, salty feta and crunchy walnuts feels generous and satisfying without being fussy. Add some warm bread alongside it, and suddenly lunch has that relaxed mezze-plate feeling we love so much.

This is the kind of meal I can put together on a weekend.  One we can sit down and enjoy slowly and know it will carry us comfortably to dinner.

And that's really what I'm looking for with my Mediterranean Lunch Plates—simple combinations of good ingredients that feel a little bit special but still fit naturally into everyday life.

If you enjoy this type of meal you may enjoy some of my other dishes:

• Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

• 5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

• Caramelized Zucchini with Whipped Feta, Pistachios & Mint

Before You Start

Is this a pasta dish?
Not really! There's a little orzo in the skillet, but the white beans are the star. The orzo adds body and texture rather than turning this into a traditional pasta dish.

What kind of white beans should I use?
Cannellini beans are a great choice because they are creamy but still hold their shape. Great Northern beans are another good option.

Can I serve this with bread?
Absolutely. In fact, warm slightly toasted crusty bread is one of my favorite ways to enjoy it. Spoon the bean mixture right onto the bread for a hearty, Mediterranean-inspired bite.

Why is there still some liquid in the skillet when it's done?
That's intentional. The skillet should remain moist and spoonable rather than dry. The orzo will continue absorbing a little liquid as it sits.

Can I make this with another green?
Yes. Baby kale or chopped Swiss chard can work in place of spinach. They may need a little extra cooking time to become tender.

Can I use another type of nut?
Yes. Toasted almonds or pine nuts would both work nicely in place of the walnuts.

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette is a fresh, colorful summer salad packed with spinach, quinoa, berries, kiwi, chicken, walnuts, feta, and a bright honey-lime dressing.

Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette

One Last Bright Salad Before Summer Slips Away

Before we officially let summer go, I wanted to make one last big, colorful salad that feels like summer in a bowl.

This Tropical Superfood Salad with Chicken & Honey-Lime Vinaigrette is packed with the things I love about a good summer salad—fresh fruit, crisp greens, tender chicken, a little crunch, creamy feta, and a bright homemade dressing. Strawberries, blueberries, and kiwi bring all kinds of color and flavor, while quinoa and walnuts add a little more substance. And that honey-lime vinaigrette ties everything together with just the right balance of sweet, tangy, and fresh.

The word superfood is actually what caught my attention about this salad in the first place. I don't think of “superfood” as meaning a salad has to be overly healthy, restrictive, or scream diet food. To me, it simply means filling your plate with ingredients that are nutritional powerhouses—foods that give you a little more of the good stuff your body needs. And if we can make those ingredients into something that's genuinely delicious, even better.

I've also been on a bit of a mission to get my husband to branch out when it comes to salads. He's always been more of a savory-salad kind of guy, so I've been slowly introducing him to salads where fruit plays a starring role. And, little by little, he's coming around. He loved my Summer Peach & Burrata Salad with Mint & Balsamic Glaze, and my Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta was another winner.

So I figured this salad was worth a try.

With juicy berries, sweet-tart kiwi, savory chicken and feta, crunchy walnuts, hearty quinoa, and that bright honey-lime dressing, it has plenty going on to make a fruit-filled salad feel like a real meal—not a bowl of “healthy food” you eat because you should.

And honestly, that's exactly how I like to eat.

Fresh. Colorful. Nutrient-forward. And delicious enough that you don't feel like you're making a sacrifice.

So before we turn the page toward fall, let's enjoy one last big, bright summer salad.

Enjoy!

-- Ingredients

Here's what you'll need to make this colorful, nutrient-forward salad:

• Baby spinach
• Cooked quinoa
• Cooked chicken breasts
• Fresh strawberries
• Fresh blueberries
• Kiwi
• Walnuts
• Feta cheese
• Extra-virgin olive oil
• Fresh lime juice and lime zest
• Honey
• Dijon mustard
• Kosher salt
• Freshly ground black pepper

A Little Shortcut

The recipe calls for cooked chicken and cooked quinoa, which makes this salad especially quick to assemble. It's a great way to use leftovers or meal-prepped ingredients you already have in the refrigerator.

If you don't have either one ready to go, no problem—you can absolutely cook the chicken and quinoa when you're making the salad. Just allow them a little time to cool before assembling.

Equipment

You don't need any special equipment for this salad—just a large bowl for assembling everything, a good knife for cutting the fruit and chicken, and a small bowl or jar for mixing the honey-lime vinaigrette.

You'll Need

• Large salad bowl

• Small mixing bowl or dressing jar

• Whisk

• Chef's knife

• Cutting board

• Citrus zester

My Go-To's

• Large Salad Bowl – A generously sized bowl gives you plenty of room to layer and gently toss all the ingredients without making a mess.

• Chef's Knife – A sharp, comfortable knife makes quick work of the strawberries, kiwi, and cooked chicken.

• Citrus Zester – I like a fine zester for getting the fresh lime zest nice and small so it blends beautifully into the vinaigrette.

-- Let's Make It Together

This salad is really just a matter of layering, whisking, and tossing.

1. Start with the spinach.
Place the baby spinach in a large serving bowl.

2. Add the good stuff.
Top the spinach with the cooked quinoa, sliced chicken, strawberries, blueberries, walnuts, feta, and kiwi. I like arranging everything over the spinach so you can see all those beautiful colors before tossing.

3. Make the honey-lime vinaigrette.
In a small bowl, whisk together the fresh lime juice, lime zest, honey, Dijon mustard, salt, and pepper until the honey is dissolved. Slowly whisk in the olive oil until the dressing is smooth and lightly emulsified.

4. Bring it all together.
Drizzle the vinaigrette over the salad and gently toss, or serve the dressing on the side and let everyone add their own.

That's it! A beautiful, filling summer salad is ready for the table.

-- Perfecting the Cooking Process

Since most of the work in this recipe is assembly, a few little details make a big difference.

Let cooked ingredients cool first.
If you're cooking the chicken and quinoa specifically for this salad, let them cool before assembling. Warm chicken or quinoa can wilt the spinach and make the berries softer than you'd like.

Cut the fruit into bite-sized pieces.
You want the strawberries and kiwi to be easy to pick up with the other ingredients, rather than having large pieces of fruit dominate each bite.

Don't skip the lime zest.
The fresh lime juice brings brightness, but the zest gives the vinaigrette that concentrated lime flavor that really makes it pop.

Add the dressing just before serving.
For the freshest texture, especially if you're using tender baby spinach and juicy berries, dress the salad shortly before eating.

Taste before serving.
Fruit can vary in sweetness, so give the vinaigrette a quick taste. If your berries are particularly sweet, you may enjoy a little extra lime. If they're more tart, the honey helps balance everything.

-- Add Your Touch

This salad has plenty of room for you to make it your own.

• Swap chicken for grilled shrimp or salmon.

• Try pecans or almonds instead of walnuts.

• Use goat cheese in place of feta for a softer, creamier flavor.

• Add mango or pineapple for an even more tropical twist.

• Substitute raspberries or blackberries for some of the berries.

• Add a little fresh mint for another layer of summer flavor.

• Not a quinoa fan? Try another cooked grain such as farro or brown rice.

• For a vegetarian version, leave out the chicken and add extra quinoa, chickpeas, or another favorite plant-based protein.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

One Last Bright Taste of Summer

I think this salad is the perfect way to wrap up my summer produce season.

We've had peaches, figs, honeydew, tomatoes, corn, zucchini—and now this bright combination of berries, kiwi, spinach, and lime gets to have its turn. And while I'm more than ready to start thinking about what's coming next, I'm not quite ready to say goodbye to colorful summer meals.

Especially when they taste this good.

And maybe I've finally made a little progress with my husband and his relationship with fruit in salads. If peach and burrata and honeydew with grilled chicken can win him over, perhaps this tropical-inspired bowl is the next step.

So if you're looking for a salad that feels fresh and summery but still gives you a satisfying meal, give this one a try.

It's nutrient-forward without tasting like you're trying to eat “healthy.” It's colorful without being fussy. And most importantly, it's delicious.

One last big, bright summer salad before we let the season go.

More Summer Favorites

If you're still holding onto summer too, here are a few more recipes to try:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze — sweet peaches, creamy burrata, fresh mint, and a tangy balsamic finish.

• Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — a refreshing sweet-and-savory summer salad with grilled chicken.

• Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad — a hearty, colorful way to use up some of summer's best produce.

• Fresh Peach Galette – A Last Taste of Summer — because no summer roundup is complete without dessert.

Before You Start

Can I use leftover chicken?
Absolutely. This recipe is a great way to use leftover grilled or roasted chicken. You can also cook fresh chicken specifically for the salad if you prefer.

Does the quinoa need to be cold?
It doesn't have to be refrigerator-cold, but if you've just cooked it, let it cool to room temperature before adding it to the salad so it doesn't wilt the spinach.

Can I make this salad ahead of time?
You can prep most of the components ahead of time, but I recommend waiting to add the dressing until you're ready to serve. For the freshest salad, you can also wait to cut the strawberries and kiwi until shortly before serving.

Can I make the honey-lime vinaigrette ahead?
Yes. Make the vinaigrette ahead and refrigerate it in a sealed container. Give it a good whisk or shake before serving.

Why is it called a superfood salad?
For me, “superfood” simply describes a combination of nutrient-rich ingredients. Spinach, berries, kiwi, quinoa, walnuts, and chicken all bring something valuable to the table. It's not about making a diet salad—it's about putting together a meal that's both nourishing and genuinely delicious.

Is this really a tropical salad?
The flavors aren't traditionally tropical, but the kiwi and fresh lime give this salad that bright, slightly tropical feeling. It's a little unexpected, and I think that's part of the fun.

Can I leave out the chicken?
Of course. The quinoa, walnuts, feta, and fruit still make a satisfying salad, or you can add another protein of your choice.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

This refreshing summer salad pairs sweet honeydew and crisp cucumber with grilled chicken, fresh dill, feta, and a bright lemon dressing.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

One of our favorite little pastimes is heading to Barnes & Noble, grabbing a drink and a snack, and wandering over to the magazine section. For me, it's usually the recipe magazines that get my attention. I can spend a surprising amount of time flipping through the pages, looking for something that makes me stop and think, I want to make that.

That's exactly what happened with this salad.

I came across a recipe in Better Homes & Gardens Fast & Fresh magazine that paired honeydew with cucumber, and the photo immediately caught my eye. It was an unusual combination, but honeydew is one of our favorite summer melons, so I was intrigued enough to give it a try.

I made a few changes to the original, including adding red onion for a savory bite and swapping in a tender green leaf lettuce which I had on hand. The result is a refreshing summer salad where sweet honeydew, crisp cucumber, fresh dill, and salty feta come together with tender grilled chicken and a bright lemon dressing.

It's the kind of lunch I want when it's hot outside—fresh, cool, flavorful, and satisfying without feeling heavy.

Enjoy!

-- Ingredients

This salad comes together with a simple mix of fresh summer produce, grilled chicken, and a bright homemade dressing. The combination of sweet honeydew, crisp cucumber, fresh dill, and salty feta gives it plenty of flavor without needing a heavy dressing.

• fresh lemon juice
• extra-virgin olive oil
• honey
• salt & pepper
• poppy seeds honeydew melon
• cucumber
• green leaf lettuce
• red onion
• fresh dill 
• boneless, skinless chicken breasts
• feta cheese

-- Equipment

You don't need much to make this fresh summer salad. A grill or grill pan handles the chicken, while a good knife and mixing bowl take care of the rest.

You'll Need

• Outdoor grill or indoor grill pan
• Digital meat thermometer
• Medium mixing bowl
• Small bowl for dressing
• Whisk
• Cutting board
• Chef's knife
• Serving bowls or platter

My Go-To's

• Digital Meat Thermometer – The easiest way to know your chicken is cooked perfectly without overcooking it.
• Sharp Chef's Knife – Makes quick work of the melon, cucumber, onion, and herbs.
• Indoor Grill Pan – Makes grilling indoor convenient when the weather doesn't cooperate.  

-- Let's Make It Together

Start by grilling the chicken until cooked through, then let it rest before slicing.

While the chicken cooks, whisk together the lemon juice, olive oil, honey, salt, pepper, and poppy seeds. Add the honeydew, cucumber, lettuce, red onion, and dill, then gently toss to coat.

Serve the fresh salad alongside the sliced grilled chicken and finish with crumbled feta.

That's it—fresh, colorful, and ready for summer.

-- Perfecting the Cooking Process

• Choose a ripe but firm honeydew - You want the melon sweet and juicy, but firm enough to hold its shape when tossed with the dressing. An overly ripe honeydew can become mushy in the salad.
• Don't overdress the salad - The honeydew releases some of its own moisture, so you don't need a lot of dressing. Toss gently and add just enough to lightly coat the ingredients.
• Let the chicken rest - Give the grilled chicken about five minutes to rest before slicing. This helps keep it juicy and gives you time to finish assembling the salad.
• Use block feta - Crumbled feta from a block has a creamier texture and better flavor than the very dry pre-crumbled variety. Those little salty pieces are an important contrast to the sweet honeydew.

-- Add Your Touch

There are several easy ways to change this salad depending on what you have on hand.

• Add toasted almonds or pistachios for crunch.
• Swap the honeydew for cantaloupe.
• Add a handful of fresh mint alongside the dill.
• Replace the grilled chicken with grilled shrimp.
• Add sliced avocado for extra creaminess.
• Use goat cheese instead of feta for a softer, tangier finish.
• Add a pinch of red pepper flakes to the dressing for a little heat. 

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

A Fresh Take on Summer Salad

I love recipes that make you look at familiar summer ingredients a little differently. Honeydew and cucumber may not be the first pairing that comes to mind, but together they make a wonderfully crisp and refreshing combination.

If you're enjoying the best of summer produce right now, you might also like:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze
• Fresh Summer Tomato Bruschetta with Mozzarella & Basil
• Rustic Tomato Galette with Gruyere & Thyme
• Summer Cajun Chicken Skillet
• Grilled Steak & Quinoa Bowls with Roasted Butternut Squash & Burst Tomatoes

Before You Start

Can I make this salad ahead of time?
You can prepare the chicken, dressing, and chopped ingredients ahead of time, but I recommend waiting to toss everything together until shortly before serving. This keeps the lettuce crisp and the honeydew from releasing too much liquid.

Can I use cantaloupe instead of honeydew?
Absolutely. Cantaloupe will give you a slightly more pronounced melon flavor and a beautiful orange color. Honeydew is my favorite here because its mild sweetness works particularly well with the cucumber and dill.

Can I use leftover grilled chicken?
Yes! This is a great recipe for leftover grilled chicken. Slice it cold or gently warm it before serving.

Why use honey in the dressing?
Just a small amount of honey rounds out the tart lemon juice and complements the sweetness of the honeydew without making the dressing taste sweet.

Can I make this vegetarian?
Yes. Simply leave out the chicken and serve the salad with a little extra feta. It makes a lovely light summer side or lunch.