GRILLED CHICKEN TACO SALAD

Peppery arugula, grilled corn and a tangy lime vinaigrette give this healthy taco salad recipe a serious upgrade.

 

MAKES 4 SERVING/ TOTAL TIME 35 MINUTES

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 pounds boneless, skinless chicken breast

1 large ear corn, husked

5 cups arugula (about 3 ounces)

1 cup coarsely broken tortilla chips

2 tablespoons chopped fresh cilantro

 

METHOD

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 degrees 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.

Nutrition Value

447 Kcal,

27.8g fat,

4.3g saturated fat,

6g fiber,

27.2g protein,

24.5g carbs