Grilled Chicken Taco Salad

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.

Ingredients

  • 2 tablespoons lime juice
  • 2 tablespoons white-wine vinegar
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon ground pepper, divided
  • 1/4 cup extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 3/4 cup diced zucchini
  • 1 firm ripe avocado, diced
  • 1/4 cup thinly sliced red onion
  • 1 jalapeno, minced (optional)
  • 2 pounds 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

Preparation

  1. Preheat grill to medium-high.
  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 jalapeno, if using; gently toss to coat. Set aside.
  3. Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.
  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.
  5. Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.

 

Nutrition information:  Serving size: 2 1/4 cups

Per serving: 447 calories; 28 g fat(4 g sat); 6 g fiber; 24 g carbohydrates; 27 g protein; 96 mcg folate; 63 mg cholesterol; 5 g sugars; 0 g added sugars; 1078 IU vitamin A; 23 mg vitamin C; 78 mg calcium; 2 mg iron; 551 mg sodium; 812 mg potassium

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