Grilled Chicken Taco Salad Recipe

A Fresh & Flavorful Twist on Taco Night

If you’re craving a light, fresh, and flavor-packed meal, this Grilled Chicken Taco Salad is your new go-to. Juicy grilled chicken, smoky charred corn, creamy avocado, and crispy tortilla chips come together in a zesty lime dressing for the perfect balance of textures and flavors. This salad is satisfying enough for a full meal while keeping things healthy and vibrant.

Whether you’re looking for a weeknight dinner, a meal-prep option, or a dish to impress guests at a summer cookout, this recipe delivers. If you love fresh salads, you might also enjoy this Beet Garden Salad with Goat Cheese or this Tomato Feta Salad.

this Recipe

Why You’ll Love This Recipe

Quick & Easy

• Ready in 30 minutes
• Uses simple, fresh ingredients
• No heavy dressings—just a bright, tangy vinaigrette

Delicious Taste & Texture

• Juicy, well-seasoned grilled chicken
• Smoky-sweet charred corn
• Crunchy tortilla chips for a taco-inspired twist
• Creamy avocado for richness

Healthy & Nutritious

• High in protein
• Packed with fresh vegetables
• Naturally gluten-free

Ingredients & Substitutions

Ingredient List

• 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 jalapeño, minced (optional)
• 2 pounds boneless, skinless chicken breast
• 1 large ear corn, husked
• 5 cups arugula (about 3 ounces)
• 1 cup coarsely broken tortilla chips
• 2 tablespoons chopped fresh cilantro

Possible Substitutions

• Protein: Swap chicken for shrimp, tofu, or grilled steak
• Greens: Substitute arugula with romaine or baby spinach
• Tortilla Chips: Use baked tortilla strips for a lighter option
• Dressing: Add a little honey for extra sweetness

Step-by-Step Instructions

• Preheat the grill to medium-high heat.
• In a large bowl, whisk together lime juice, vinegar, ½ teaspoon salt, and ½ teaspoon pepper. Slowly whisk in olive oil to create a vinaigrette.

• Add cherry tomatoes, zucchini, avocado, red onion, and jalapeño (if using) to the dressing. Gently toss to coat and set aside.
• Season chicken with the remaining ¼ teaspoon salt and ¼ teaspoon pepper.
• Oil the grill grates and place the chicken on the grill. Cook for 4 to 5 minutes per side, or until the internal temperature reaches 165°F.
• Grill the corn for 2 to 4 minutes, rotating until lightly charred. Remove both the chicken and corn from the grill.
• Let the chicken rest for a few minutes, then cut it into bite-sized pieces. Slice the corn kernels off the cob.
• Add the grilled chicken and corn to the bowl with the tomato mixture. Toss in the arugula, tortilla chips, and chopped cilantro.
• Serve immediately and enjoy.

Expert Tips & Tricks

Best Practices

• Let the chicken rest for a few minutes before slicing to keep it juicy
• Char the corn well for added smoky sweetness
• Toss the salad gently to keep the avocado and tortilla chips intact

Common Mistakes

• Overcooking the chicken—use a meat thermometer to check doneness
• Not seasoning the salad—make sure to taste and adjust seasoning if needed
• Adding tortilla chips too early—they can get soggy, so toss them in just before serving

Serving Suggestions

Pairings

This salad is a full meal on its own, but if you want to serve it with something else, try it alongside Beet Garden Salad with Goat Cheese for a colorful spread.

Presentation Ideas

• Serve in a large shallow bowl for a restaurant-style look
• Garnish with extra cilantro and lime wedges for freshness

Beverage Pairings

• A chilled margarita or fresh lime spritzer
• A crisp white wine, such as Sauvignon Blanc

Storage & Reheating

Leftover Storage

• Store leftovers in an airtight container in the fridge for up to 2 days
• Keep the tortilla chips separate to maintain their crunch

Reheating Methods

• Chicken: Reheat in a skillet over medium heat for 3-4 minutes
• Corn: Serve cold or reheat briefly on the stovetop

Frequently Asked Questions

Can I use a different protein?

Yes! This salad works well with grilled shrimp, tofu, or even salmon.

How do I keep the avocado from browning?

Toss it in a little extra lime juice before adding it to the salad.

Can I make this ahead of time?

Yes! Grill the chicken and corn up to 3 days in advance and store them in the fridge. Assemble the salad just before serving.

Variations & Customizations

Dietary Adaptations

• Dairy-Free: This salad is naturally dairy-free
• Vegetarian: Swap chicken for grilled tofu or chickpeas

Flavor Twists

• Add black beans for extra protein and fiber
• Toss in cotija cheese for a classic taco salad touch

Seasonal/Holiday Versions

• In summer, add grilled peaches for a sweet contrast
• In fall, swap arugula for baby kale and add roasted squash

Conclusion

This Grilled Chicken Taco Salad is everything you love about tacos in a fresh, vibrant salad. It’s easy to make, packed with flavor, and perfect for warm-weather meals. Try it out and let me know how it turns out. If you’re looking for more fresh salad recipes, check out Beet Garden Salad with Goat Cheese or Tomato Feta Salad.

For more recipe inspiration, follow me on Pinterest at Cooking with Callie. Happy cooking!

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