Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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.

  • 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.

Nutrition Facts

2 1/4 cups
447 calories; protein 27.2g; carbohydrates 24.5g; dietary fiber 6g; sugars 5.1g; fat 27.8g; saturated fat 4.3g; cholesterol 62.7mg; vitamin a iu 1078.1IU; vitamin c 22.9mg; folate 95.9mcg; calcium 78.3mg; iron 2mg; magnesium 80.8mg; potassium 811.5mg; sodium 550.9mg; thiamin 0.2mg.

1 starch, 1/2 vegetable, 3 1/2 lean meat, 4 fat