35m Prep Time
Turn your typical taco night into a nutrient-packed feast with this vibrant Grilled Chicken Taco Salad. Peppery arugula delivers powerful antioxidants, while lean grilled chicken provides essential protein for cellular energy production. The sweet char of grilled corn and bright lime vinaigrette create a perfect balance of flavors, all topped with satisfyingly crunchy tortilla chips. This heart-healthy combination offers a delicious way to support your overall wellness while enjoying Mexican-inspired cuisine.
Preheat grill to medium-high.
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.
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°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.
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Nutritional Information
Makes 4 Servings
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