Grilled Chicken Taco Salad

Ingredients

• Lime juice

  Raw

  2 tbsp or 30g

• Vinegar

  Distilled

  2 tbsp or 30g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, white

  ¾ tsp, ground or 2g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Zucchini

  Summer squash, includes skin, raw

  ¾ cup, sliced or 85g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Corn

  Sweet, yellow, raw

  1 ear, large yields or 143g

• Arugula

  Raw

  5 cup or 100g

• Tortilla chips

  Snacks, plain, white corn

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

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 jalapeno, 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 165F, 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.
6. (source: http://www.eatingwell.com/recipe/254619/grilled-chicken-taco-salad/)

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