Main dish, combination meal
Grilled Chicken Taco Salad
Overview
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.
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
Instructions
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.
Ingredients
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
