Grilled Chicken Taco Salad
Preheat grill to medium-high.Advertisement
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.
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 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.
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.
1 starch, 1/2 vegetable, 3 1/2 lean meat, 4 fat