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.
Add tomatoes, zucchini, avocado, onion and jalapeno, if using; gently toss to coat.
Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.
Oil the grill rack.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
