夏日沙拉•烤鸡胸肉玉米卷沙拉【Grilled chicken taco salad】
1029人浏览 28人收藏 1人做过
APP中查看更多做法
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
夏日沙拉•烤鸡胸肉玉米卷沙拉【Grilled chicken taco salad】的做法步骤
步骤 1
Preheat grill to medium-high.
步骤 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.
步骤 3
Sprinkle chicken with the remaining ¼ teaspoon each salt and pepper.
步骤 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.
步骤 5
Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.
菜谱创建时间：2017-05-24 14:23:56