夏日沙拉•烤鸡胸肉玉米卷沙拉【Grilled chicken taco salad】

Peppery arugula, grilled corn and a tangy lime vinaigrette give this healthy taco salad recipe a serious upgrade. This recipe is the perfect vehicle for using the crushed-up tortilla chips at the bottom of the bag.

By: EatingWell Test Kitchen

2 tablespoons lime juice
2 tablespoons white-wine vinegar
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
¼ cup extra-virgin olive oil
1 cup cherry tomatoes, halved
¾ cup diced zucchini
1 firm ripe avocado, diced
¼ cup thinly sliced red onion
1 jalapeno, minced (optional)
2 pounds skinless chicken breasts
1 large ear corn, husked
5 cups arugula (about 3 ounces)
1 cup coarsely broken tortilla chips
2 tablespoons chopped fresh cilantro

用料  

夏日沙拉•烤鸡胸肉玉米卷沙拉【Grilled chicken taco salad】的做法  

1. Preheat grill to medium-high.

2. Combine lime juice, vinegar and ½ 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 ¼ teaspoon each salt and pepper.

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.

小贴士

Nutrition information

 

Serving size: 2¼ cupsPer serving: 447 calories; 28 g fat(4 g sat); 6 g fiber;24 g carbohydrates; 27 g protein; 96 mcg folate; 63mg cholesterol; 5 g sugars; 0 g added sugars; 1,078 IU vitamin A; 23 mg vitamin C; 78 mg calcium; 2 mg iron; 551 mg sodium; 812 mg potassiumNutrition Bonus: Vitamin C (38% daily value), Folate (24% dv), Vitamin A (22% dv)Carbohydrate Servings: 1½Exchanges: 1 starch, ½ vegetable, 3½ lean meat, 4 fat