Grilled Chicken Taco Salad Recipe
Fresh arugula, grilled corn, and a zesty lime vinaigrette elevate this healthy taco salad recipe. This recipe is ideal for utilizing the crushed-up tortilla chips from the bottom of the bag.
Grilled Chicken Taco Salad Recipe
The chicken is marinated in a special taco seasoning, then grilled. Mixed with lettuce and tomatoes, your family will be asking for seconds.
Equipment
Ingredients
- 2 tbsp Lime juice
- 2 tbsp apple cider vinegar
- ¼ cup extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- ½ cup diced zucchini
- 1 firm ripe avocado, diced
- ¼ cup thinly sliced red onion
- 2 lbs boneless, skinless chicken breast
- 1 large ear corn, husked
- 5 cups arugula
- 1 cup coarsely broken tortilla chips
- 2 tbsp chopped fresh cilantro
- salt and pepper to taste
Instructions
- Preheat grill to medium-high.
- Combine lime juice, vinegar ,salt and pepper in a large bowl; whisk in oil. Add tomatoes, zucchini, avocado, and onion , 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.
