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. Source: EatingWell Magazine, July/August 2016

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • 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.

Tips

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

Nutrition Facts

447 calories; 27.8 g total fat; 4.3 g saturated fat; 63 mg cholesterol; 551 mg sodium. 812 mg potassium; 24.5 g carbohydrates; 6 g fiber; 5 g sugar; 27.2 g protein; 1078 IU vitamin a iu; 23 mg vitamin c; 96 mcg folate; 78 mg calcium; 2 mg iron; 81 mg magnesium;

Reviews (4)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/19/2019
Very tasty! Great get together salad. - Chase Read More
Rating: 5 stars
06/01/2017
Followed this recipe exactly and it was delicious. Great flavors in the vinaigrette. My family loved it. I'll make a vegetarian version next with black beans. Read More
Rating: 5 stars
10/16/2016
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. Read More
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Rating: 5 stars
07/08/2016
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 Read More