My Pick of Favorite Recipe for Today 7/23/16 - Grilled Chicken Taco Salad

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.

Makes: 4 servings
Serving Size: 2 1/4 cups
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

• 2 tablespoons lime juice
• 2 tablespoons white-wine vinegar
• 3/4 teaspoon salt, divided
• 3/4 teaspoon ground pepper, divided
• 1/4 cup extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 3/4 cup diced zucchini
• 1 firm ripe avocado, diced
• 1/4 cup thinly sliced red onion
• 1 jalapeño, minced (optional)
• 2 8-ounce boneless skinless chicken breasts
  Chicken Breasts Boneless

  1 lb For $3.99

  Thru 07/26
• 1 large ear corn, husked
• 5 cups arugula (about 3 ounces)
• 1 cup coarsely broken tortilla chips
• 2 tablespoons chopped fresh cilantro

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Preparation

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 & Notes

• Make Ahead Tip: Grill chicken and corn (Step 4) and refrigerate for up to 3 days.

Nutrition

Per serving: 447 calories; 28 g fat (4 g sat, 18 g mono); 63 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 5 g total sugars; 27 g protein; 6 g fiber; 551 mg sodium; 812 mg potassium.
Nutrition Bonus: Vitamin C (38% daily value), Folate (24% dv), Vitamin A (22% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1/2 vegetable, 3 1/2 lean meat, 4 fat