Take traditional taco salad to the next level with this healthy version full of peppery arugula, grilled chicken, summer veggies, creamy avocado and a tangy lime vinaigrette for an easy elevated lunch or dinner.
Grilled Chicken Taco Salad
This recipe is the perfect vehicle for using the crushed-up tortilla chips at the bottom of the bag.
Preheat grill to medium-high.
Combine lime juice, vinegar and 1/2 tsp salt and pepper in a large bowl; whisk in oil. Add tomatoes, zucchini, avocado, onion and jalapeno and gently toss to coat. set aside.
Sprinkle chicken with the remaining 1/4 tsp each of salt and pepper.
Oil the grill rack. Grill chicken until an instant-read thermometer inserted into the thickest part registers 165 F, 4-5 minutes per side. Grill corn until lightly charred on all sides, 2-4 minutes total.
Transfer to a clean cutting board. Cut the chicken into bite-sized pieces; cut corn kernels from the cob.
Add the chicken and corn to the tomato mixture and; stir in arugula, tortilla chips and cilantro and gently toss to combine.
Note: look for tortilla chips with less than 100 mg sodium per serving. Avoid those made with cottonseed oil or palm oil they are higher in saturated fat and highly processed.
*My favorite brand is Late July Snacks - Organic Sea salt and lime restaurant style tortilla chips. They also have organic chia and quinoa tortilla chips.