Grilled Chicken Taco Salad
Equipment
- Stove
- Oven
Ingredients
- ½ cup cherry tomatoes halved
- ¾ cup zucchini sliced
- 1 avocado ripe
- ¼ cup red onion thinly sliced
- 1 jalapeno pepper minced, optional
- 16 oz chicken breast
- 1 ear of corn husked
- 5 cups arugula
- 1 cup tortilla chips whole-grain, broken
- 2 TBSP cilantro freshly chopped
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 tsp oregano
- 3 TBSP olive oil extra virgin
- cilantro lime dressing
Instructions
- Preheat your oven to 425℉.
- Chop your zucchini into 1/2-inch rounds and dress with 1 TBSP of olive oil. Roast in the oven until the zucchini begins to soften and the edges turn golden brown. Roughly 10 minutes.
- In a small bowl, combine 1 TBSP of olive oil with the oregano, salt, cumin, and chili powder. Mix until it creates a marinade paste.
- Next, cut your chicken in half, butterfly-style, opening it like a book. Coat the chicken in the spice mixture.
- Preheat your grill pan over medium-to medium-high heat. Once the pan is hot, add your chicken and cook for 3-4 minutes per side or until the chicken reaches an internal temperature of 165℉. Pull the chicken off the pan and set it aside to rest.
- Coat your corn cob with the remaining 1 TBSP of olive oil, and grill in the same pan as the chicken. Grill until the corn develops a nice char, and then remove and set aside. Take the zucchini out of the oven.
- In a large mixing bowl, add your arugula and dress with 3 TBSP of the cilantro-lime dressing. Toss the greens well. Next, top the salad with cherry tomatoes, red onion, avocado, and zucchini. Chop the corn off the husk and chop the chicken into bite-sized pieces, then add them to the salad. Finish the salad by roughly crushing 1 cup of whole-grain tortilla chips and topping with jalapenos and fresh cilantro!
Nutrition
Calories: 481kcal | Carbohydrates: 32g | Protein: 29g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 544mg | Potassium: 1019mg | Fiber: 7g | Sugar: 4g
