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Grilled Chicken Taco Salad

Print Recipe
Peppery arugula, grilled corn, and tangy lime vinaigrette elevate this taco salad. It's a great way to use up those crushed tortilla chips at the bottom of the bag!
Course Lunch or Dinner
Cook Time 35 minutes
Calories 447

Ingredients

  • 2 pounds boneless skinless chicken breast
  • 2 Tbsp lime juice
  • 2 Tbsp white-wine vinegar
  • 3/4 Tsp salt divided
  • 3/4 Tsp ground pepper divided
  • 1/4 cup extra-virgin olive oil
  • 1 cup cherry tomatoes halved
  • 3/4 cup diced zucchini
  • 1 firm ripe avocado diced
  • 1/4 cup thinly sliced red onion
  • 1 jalapeño minced (Optional)
  • 1 large ear corn husked
  • 5 cups arugula about 3 ounces
  • 1 cup coarsely broken tortilla chips
  • 2 Tbsp chopped fresh cilantro

Instructions

  • Preheat the grill to medium-high heat.
  • In a large bowl, whisk together lime juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil until well combined. Add tomatoes, zucchini, avocado, onion, and jalapeño (if using), gently tossing to coat. Set aside.
  • Season chicken with the remaining 1/4 teaspoon each of salt and pepper.
  • Oil the grill rack, then grill the chicken until it reaches an internal temperature of 165°F, about 4 to 5 minutes per side. Grill the corn until lightly charred on all sides, approximately 2 to 4 minutes in total. Transfer the chicken and corn to a clean cutting board.
  • Cut the chicken into bite-size pieces and remove the corn kernels from the cob.
  • Add the chicken and corn to the tomato mixture. Stir in arugula, tortilla chips, and cilantro, gently tossing to combine.
  • Enjoy your delicious taco salad!
  • Tips:
  • You can grill the chicken and corn ahead of time (Step 4) and store them in the refrigerator for up to 3 days.

Nutrition

Calories: 447kcal | Carbohydrates: 25g | Protein: 27g | Fat: 28g