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Lime Juice
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2 tablespoons
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White-Wine Vinegar
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2 tablespoons
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Salt, Divided
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3/4 teaspoon
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Ground Pepper, Divided
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3/4 teaspoon
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Extra-virgin Olive Oil
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1/4 cup
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Cherry Tomatoes, Halved
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1 cup
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Diced Zucchini
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3/4 cup
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Firm Ripe Avocado, Diced
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1
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Thinly Sliced Red Onion
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1/4 cup
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Jalapeno, Minced (Optional)
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1
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Skinless Chicken Breasts
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2 pounds
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Large Ear Corn, Husked
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1
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Arugula (About 3 ounces)
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5 cups
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Coarsely Broken Tortilla Chips
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1 cup
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Chopped Fresh Cilantro
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2 tablespoons
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PREPARATION
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1.
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Pre-heat grill to medium-high.
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2.
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Combine lime juice, vinegar and 1/2 teaspoon each salt and pepper in a large bowl; whisk in oil.
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3.
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Add tomatoes, zucchini, avocado, onion and jalapeno, if using; gently toss to coat.
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4.
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Set aside.
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5.
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Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.
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6.
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Oil the grill rack.
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7.
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Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 5 minutes per side.
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8.
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Grill corn until lightly charred on all sides, 2 to 4 minutes total.
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9.
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Transfer to a clean cutting board.
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10.
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Cut the chicken into bite-size pieces; cut corn kernels from the cob.
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11.
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Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.
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12.
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Make Ahead Tip: Grill chicken and corn (Step 4) and refrigerate for up to 3 days.
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Grilled Chicken Taco Salad
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