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Grilled Chicken Taco Salad

Raquel 0 Comments

Need a fresh lunch or dinner meal idea? Looking for a hearty and delicious salad recipe? Then check out this Mexican-style grilled chicken and veggies dinner – ready in just 30 minutes! It is mmm…mmm…mmm good for ya!

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine American, Mexican/Central American/ Carribbean
Total Time < 30 minutes
Dietary Blood Sugar Control
Taste/Mood/Other 30 Minute Meals, Budget Friendly, Easy, Fast, Light, Salty, Savory, Simple Gourmet, Sophisticated, Sour, Spice
Servings
servings
Prep Time 10 minutes
Cook Time 20 minutes
Course Entree
Cuisine American, Mexican/Central American/ Carribbean
Total Time < 30 minutes
Dietary Blood Sugar Control
Taste/Mood/Other 30 Minute Meals, Budget Friendly, Easy, Fast, Light, Salty, Savory, Simple Gourmet, Sophisticated, Sour, Spice
Servings
servings
Prep Time 10 minutes
Cook Time 20 minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 Limes medium, raw, fresh, juiced, about 1-1/2 tablespoons
  • 3 1/2 ounce(s) Vinegar
  • 5 ounce(s) Zucchini baby, raw
  • 1/4 teaspoon Salt
  • 4 ounce(s) Corn yellow, whole kernel
  • 5 cup(s) Arugula raw
  • 2 ounce(s) Red Onion Finely Chopped
  • 3 tablespoon(s) Extra Virgin Olive Oil
  • 8 ounce(s) Cherry Tomatoes raw, rinsed, drained
  • 7 Unsalted Low-Fat Tortilla Chips
  • 16 ounces Boneless Skinless Chicken Breasts raw
Instructions
  1. Preheat grill to medium-high.
  2. Combine lime juice, vinegar, salt and pepper in a large bowl; whisk in oil.
  3. Add tomatoes, zucchini, avocado and onion; gently toss to coat. Set aside.
  4. Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 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.
Nutritional Information
Nutrition Facts
Grilled Chicken Taco Salad
Amount Per Serving (381g)
Calories 434 Calories from Fat 164
% Daily Value*
Total Fat 18.2g 28%
Saturated Fat 2.9g 15%
Trans Fat .3g
Cholesterol 147.9mg 49%
Sodium 426.8mg 18%
Total Carbohydrates 13g 4%
Dietary Fiber 1.9g 8%
Sugars 2.7g
Protein 51.8g 104%
Calcium 7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More
Back to Main Recipe Library

Grilled Chicken Taco Salad

Raquel 0 Comments

Need a fresh lunch or dinner meal idea? Looking for a hearty and delicious salad recipe? Then check out this Mexican-style grilled chicken and veggies dinner – ready in just 30 minutes! It is mmm…mmm…mmm good for ya!

Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Course Entree
Cuisine American, Mexican/Central American/ Carribbean
Total Time < 30 minutes
Dietary Blood Sugar Control
Taste/Mood/Other 30 Minute Meals, Budget Friendly, Easy, Fast, Light, Salty, Savory, Simple Gourmet, Sophisticated, Sour, Spice
Servings
servings
Prep Time 10 minutes
Cook Time 20 minutes
Course Entree
Cuisine American, Mexican/Central American/ Carribbean
Total Time < 30 minutes
Dietary Blood Sugar Control
Taste/Mood/Other 30 Minute Meals, Budget Friendly, Easy, Fast, Light, Salty, Savory, Simple Gourmet, Sophisticated, Sour, Spice
Servings
servings
Prep Time 10 minutes
Cook Time 20 minutes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 Limes medium, raw, fresh, juiced, about 1-1/2 tablespoons
  • 3 1/2 ounce(s) Vinegar
  • 5 ounce(s) Zucchini baby, raw
  • 1/4 teaspoon Salt
  • 4 ounce(s) Corn yellow, whole kernel
  • 5 cup(s) Arugula raw
  • 2 ounce(s) Red Onion Finely Chopped
  • 3 tablespoon(s) Extra Virgin Olive Oil
  • 8 ounce(s) Cherry Tomatoes raw, rinsed, drained
  • 7 Unsalted Low-Fat Tortilla Chips
  • 16 ounces Boneless Skinless Chicken Breasts raw
Instructions
  1. Preheat grill to medium-high.
  2. Combine lime juice, vinegar, salt and pepper in a large bowl; whisk in oil.
  3. Add tomatoes, zucchini, avocado and onion; gently toss to coat. Set aside.
  4. Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 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.
Nutritional Information

Nutrition Facts
Grilled Chicken Taco Salad
Amount Per Serving (381g)
Calories 434 Calories from Fat 164
% Daily Value*
Total Fat 18.2g 28%
Saturated Fat 2.9g 15%
Trans Fat .3g
Cholesterol 147.9mg 49%
Sodium 426.8mg 18%
Total Carbohydrates 13g 4%
Dietary Fiber 1.9g 8%
Sugars 2.7g
Protein 51.8g 104%
Calcium 7%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

CURA is not a medical organization. We do not provide medical advice, diagnose medical conditions, prescribe medical treatment, practice medical nutrition therapy, or offer visitors or members healthcare services. Please consult your physician of any changes to your diet, exercise, or lifestyle. Read More