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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Grilled Chicken Taco Salad

      Grilled Chicken Taco Salad

      Low Sodium Low Phosphorus High Protein Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Nut-Free Mexican Southwest Chicken Dinner Salad

      Grilled Chicken Taco Salad

      Low Sodium Low Phosphorus High Protein Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Nut-Free Mexican Southwest Chicken Dinner Salad
      4 servings
      Prep time: 35 minutes
      Total time: 35 minutes

      Description

      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.

      Directions

      1. Preheat grill to medium-high.
      2. 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.
      3. Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.
      4. 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.
      5. Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.

      Tips

      • Grill chicken and corn (Step 4) and refrigerate for up to 3 days.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories447 cal
      • Total Fat27.8 g
      • Saturated Fat4.3 g
      • Cholesterol0 mg
      • Sodium551 mg
      • Carbohydrate Total24.5 g
      • Protein27.2 g
      • Phosphorus290 mg
      • Potassium812 mg
      • Fiber6 g
      • Calcium78 mg
      Share this

      Ingredients

      • 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 jalapeño pepper, minced (optional)
      • 2 8-ounce boneless, skinless chicken breasts
      • 1 large ear corn, husked
      • 5 cups arugula (about 3 ounces)
      • 1 cup coarsely broken tortilla chips
      • 2 tablespoons chopped fresh cilantro

      Ingredients

      • 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 jalapeño pepper, minced (optional)
      • 2 8-ounce boneless, skinless chicken breasts
      • 1 large ear corn, husked
      • 5 cups arugula (about 3 ounces)
      • 1 cup coarsely broken tortilla chips
      • 2 tablespoons chopped fresh cilantro
      • 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 jalapeño pepper, minced (optional)
      • 2 8-ounce boneless, skinless chicken breasts
      • 1 large ear corn, husked
      • 5 cups arugula (about 3 ounces)
      • 1 cup coarsely broken tortilla chips
      • 2 tablespoons chopped fresh cilantro

      Description

      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.

      Directions

      1. Preheat grill to medium-high.
      2. 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.
      3. Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.
      4. 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.
      5. Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.

      Tips

      • Grill chicken and corn (Step 4) and refrigerate for up to 3 days.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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