Grilled Chicken Taco Salad

Grilled Chicken Taco Salad

2 Reviews
From: EatingWell Magazine, July/August 2016

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 4 servings

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  • 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 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

  • Active

  • Ready In

  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 jalapeno, 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.
  • Make Ahead Tip: Grill chicken and corn (Step 4) and refrigerate for up to 3 days.

Nutrition information

  • Serving size: 2¼ 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; 1,078 IU vitamin A; 23 mg vitamin C; 78 mg calcium; 2 mg iron; 551 mg sodium; 812 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value), Folate (24% dv), Vitamin A (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ vegetable, 3½ lean meat, 4 fat

Reviews 2

October 16, 2016
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By: Nancy
This salad was great! even though I forgot to buy the red onion and left out the jalapeno, since some family members are not fond of spicy dishes. I did decrease the oil to 3 tbsp. The arugula is fantastic, but really expensive here in China. I paid $2.50 for 250 grams or a little more than 8oz. I hope it is cheaper in the U.S, so I can make it in the summer. Also, I broiled my chicken and corn, since we don't have a grill in our apartment. Even my 16-year-old son and my 13-year-old daughter took seconds. Maybe next time I'll add a bit of red pepper to the dressing.
July 08, 2016
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By: EatingWell User
Easy and delicious LOVE this recipe. It is a great summer meal and the grilled ingredients (chicken and corn) can be made in advance. There is some chopping but I love the wide variety of vegetables. Super yummy, highly recommend. Pros: Tastes great, easy, great variety of ingredients Cons: Minor amount of chopping