Grilled Chicken Taco Salad

Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2016

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Recipe Summary

total:
35 mins
Servings:
4
Nutrition Profile:
Heart Healthy
Low-Calorie
Dairy-Free
Diabetic Appropriate
Egg Free
Low Sodium
Nut-Free
High Blood Pressure
Soy-Free
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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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 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.

Tips

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

Nutrition Facts

Serving Size: 2 1/4 cups
Per Serving:
447 calories; protein 27.2g 55% DV; carbohydrates 24.5g 8% DV; dietary fiber 6g 24% DV; sugars 5.1g; fat 27.8g 43% DV; saturated fat 4.3g 22% DV; cholesterol 62.7mg 21% DV; vitamin a iu 1078.1IU 22% DV; vitamin c 22.9mg 38% DV; folate 95.9mcg 24% DV; calcium 78.3mg 8% DV; iron 2mg 11% DV; magnesium 80.8mg 29% DV; potassium 811.5mg 23% DV; sodium 550.9mg 22% DV; thiamin 0.2mg 20% DV.
Exchanges:

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

Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
tdono4@gmail.com
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
EatingWell User
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
PianoPlayer
Rating: 5 stars
01/19/2019
Very tasty! Great get together salad. - Chase Read More
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Nancy
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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