Grilled chicken taco salad
Enjoy a flavorful and satisfying dish with this grilled chicken taco salad recipe. Packed with fresh ingredients and bold flavors, it's a delicious twist on a classic favorite.
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, minced (Optional)
- 910g boneless, skinless chicken breast
- 1 large ear corn, husked
- 5 cups arugula (about 90g)
- 1 cup coarsely broken tortilla chips
- 2 tablespoons chopped fresh cilantro
Instructions:
- Heat up the grill to medium-high.
- Mix together lime juice, vinegar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a big bowl; blend in oil. Put in tomatoes, zucchini, avocado, onion, and jalapeño, if desired; softly mix to cover. Set aside.
- Sprinkle the chicken with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
- Grease the grill rack. Grill the chicken until a thermometer inserted into the thickest part shows 70 °C, for about 4 to 5 minutes per side. Grill the corn until it is slightly charred all over, about 2 to 4 minutes in total. Move them to a clean cutting board. Slice the chicken into small pieces; remove corn kernels from the cob.
- Incorporate the chicken and corn into the tomato mix; blend in arugula, tortilla chips, and cilantro and lightly mix to mix.
Summary:
- Calories: 2411 kcal
- Fat: 124 g
- Protein: 222 g
- Carbs: 105 g
- Potassium: 5639 mg
- Magnesium: 504 mg