Main dish, combination meal

Grilled Chicken Taco Salad


Peppery arugula, grilled corn and a tangy lime vinaigrette give this healthy taco salad recipe a serious upgrade. This recipe is the perfect vehicle for using the crushed-up tortilla chips at the bottom of the bag.

Grilled Chicken Taco Salad
Prep time 35
Cook Time 0
Total Time 35

Nutritional Information

Makes: 4 Servings
Serving size: 2 1/4 cups
Calories 447kcal
Added sugars 0g
Carbohydrates 24g
Fat 28g
Saturated Fat 4g
Monounsaturated Fat 18g
Protein 27g
Cholesterol 63mg
Dietary Fiber 6g
Potassium 812mg
Sodium 551mg
Total sugars 5g


STEP 1 Preheat grill to medium-high.
STEP 2 Combine lime juice, vinegar and 1/2 teaspoon each salt and pepper in a large bowl; whisk in oil. Add tomatoes, zucchini, avocado, onion and jalapeño, if using; gently toss to coat. Set aside.
STEP 3 Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.
STEP 4 Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 5 minutes per side. Grill corn until lightly charred on all sides, 2 to 4 minutes total. Transfer to a clean cutting board. Cut the chicken into bite-size pieces; cut corn kernels from the cob.
STEP 5 Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.
© Meredith Corporation. All rights reserved. Used with permission.


2 tablespoons lime juice

2 tablespoons white-wine vinegar

¾ teaspoon salt , divided

¾ teaspoon ground pepper , divided

¼ cup extra-virgin olive oil

1 cup cherry tomatoes , halved

¾ cup diced zucchini

1 firm ripe avocado, diced

¼ cup thinly sliced red onion

1 jalapeño , minced (optional)

2 8-ounce boneless skinless chicken breasts

1 large ear corn , husked

5 cups arugula (about 3 ounces)

1 cup coarsely broken tortilla chips

2 tablespoons chopped fresh cilantro

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