Grilled chicken taco salad

This “deconstructed” taco has all the essentials—corn, cilantro, avocado and jalapeno—plus loads of other veggies, which are packed with fiber and plenty of other nutrients. Grill the chicken and corn up to three days in advance for faster prep at mealtime.

• 2 Tbsp. lime juice 
  
• 2 Tbsp. white wine vinegar
  
• 3/4 tsp. salt, divided
  
• 3/4 tsp. ground pepper, divided
  
• 1/4 c. extra-virgin olive oil
  
• 1 c. cherry tomatoes, halved
  
• 3/4 c. diced zucchini
  
• 1 firm, ripe avocado, diced
  
• 1/4 c. thinly sliced red onion 
  
• 1 jalapeño, minced (optional)
• 2 lb. boneless, skinless chicken breast 
  
• 1 large ear corn, husked
  
• 5 c. arugula (about 3 oz.)
  
• 1 c. coarsely broken tortilla chips
  
• 2 Tbsp. chopped, fresh cilantro

Preheat grill to medium-high.

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 jalapeño, if using; gently toss to coat. Set aside.

Sprinkle chicken with the remaining 1/4 teaspoon each salt and pepper.

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.

Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.

4 servings 

Serving size: 2-1/4 cups

Calories 447

Total fat 27.8g; saturated fat 4.3g

Cholesterol 62.7mg

Sodium 550.9mg

Total carbohydrate 24.5g; dietary fiber 6g; total sugars 5.1g

Protein 27.2g

Potassium 811.5mg

Adapted from eatingwell.com