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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.
Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Servings 4 servings
Calories 447 kcal

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.