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.

Prep/Cook Time: 35 Minutes, Servings: 4

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 pepper, 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

Directions

1. Preheat grill to medium-high.
2. Combine lime juice, vinegar and ½ 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.
3. Sprinkle chicken with the remaining ¼ 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.

Nutritional Information

Per Serving: 447 Calories, Total Fat: 28 g, Saturated Fat: 4 g, Cholesterol: 63 mg, Carbohydrates: 24 g, Fiber: 6 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 27 g, Sodium: 551 mg, Potassium: 812 mg, Folate: 96 mcg, Calcium: 78 mg

© Dotdash Meredith. All rights reserved. Used with permission.