Grilled Chicken Taco Salad


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.


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 jalapeno, minced (optional)

2 pounds skinless chicken breasts

1 large ear corn, husked

5 cups arugula (about 3 ounces)

1 cup coarsely broken tortilla chips



Preheat grill to medium-high.

Combine lime juice, vinegar and ½ 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 ¼ teaspoon each salt and pepper.

Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°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.


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