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

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.