Name: Grilled Chicken Taco Salad
Total time: 35 min
Ingredients: 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 jalapeño, minced (optional); 2 pounds boneless, skinless chicken breast; 1 large ear corn, husked; 5 cups arugula (about 3 ounces); 1 cup coarsely broken tortilla chips; 2 tablespoons chopped fresh cilantro

Directions

Step 1

Preheat grill to medium-high.

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Step 2

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.
Step 3

Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.
Step 4

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.
Step 5

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; total fat 27.8g 43% DV; saturated fat 4.3g; cholesterol 63mg 21% DV; sodium 551mg 22% DV; potassium 812mg 23% DV; carbohydrates 24.5g 8% DV; fiber 6g 24% DV; sugar 5g; protein 27.2g 54% DV; exchange other carbs 2; vitamin a iu 1078IU; vitamin c 23mg; folate 96mcg; calcium 78mg; iron 2mg; magnesium 81mg; thiaminmg.

Exchanges:

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

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts