Summer is popping and it is time to get outside and enjoy the weather. Grilled Chicken Taco Salad is the perfect dish to add to your beautiful-weather meal lineup! Grilled and juicy, these chicken breasts are surrounded by crisp, peppery arugula, sweet grilled corn, crunchy tortilla chips, zesty zucchini, ripe avocado, and plump cherry tomatoes. All of that goodness is immersed in a tangy lime-infused vinaigrette that is absolutely breathtaking. Enjoy the weather and your food — try Grilled Chicken Taco Salad and spice things up a bit. Summer never tasted so good!
Ingredients
- olive oil, to taste, for oiling the grill grates
- 2 tablespoons lime juice
- 2 tablespoons white wine vinegar
- 3/4 teaspoon salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1/4 cup extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- 3/4 cup zucchini, diced
- 1 firm ripe avocado, diced
- 1/4 cup red onion, thinly sliced
- 1 jalapeño, optional, seeded and minced
- 2 pounds chicken breasts, boneless and skinless
- 1 large ear corn, husked
- 5 cups arugula
- 1 cup tortilla chips, coarsely broken
- 2 tablespoons fresh cilantro, chopped
Directions
Step 1 –Using the olive oil, oil the grill grates and then preheat the grill to medium-high heat.
Step 2 –In a large bowl, add the lime juice, the white-wine vinegar, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and whisk to combine.
Step 3 –Add the extra-virgin olive oil to the lime juice mixture and whisk to combine.
Step 4 –Add the tomatoes, the zucchini, the avocado, the onion, and the jalapeño and gently toss to coat.
Step 5 –Season the chicken breasts on both sides with the remaining salt and the remaining black pepper.
Step 6 –Add the seasoned chicken breasts to the grill and cook until they reach an internal temperature of 165 degrees F, about 4-5 minutes per side.
Step 7 –Add the corn to the grill and cook until it is lightly charred on all sides, about 2-4 minutes.
Step 8 –Use a sharp knife to cut the grilled chicken breasts into bite-size pieces, then cut the corn kernels off the cob.
Step 9 –Add the grilled chicken pieces and the grilled corn kernels to the tomato mixture and stir to combine.
Step 10 –Add the arugula, the tortilla chips, and the cilantro to the grilled chicken mixture and gently toss to combine.
Step 11 –Plate and serve.
