Main dish, combination meal

Grilled Chicken Taco Salad

Grilled Chicken Taco Salad
Prep Time
Cook Time
Total Time


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.

Nutritional Information

4 Servings
2 ¼ cups
Saturated Fat4g
Mono Fat18g
Dietary Fiber6g


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


  • Preheat grill to medium-high.

  • 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.

  • Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.

  • 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.

  • Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.