Categories: Mexican

Ingredients

• 2 tablespoons lime juice
• 2 tablespoons white-wine vinegar
• 3/4 teaspoon salt, divided
• 3/4 teaspoon ground pepper, divided
• 1/4 cup extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 3/4 cup diced zucchini
• 1 firm ripe avocado, diced
• 1/4 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

Directions

1. Preheat grill to medium-high. 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. Sprinkle chicken with the remaining ¼ 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.
2. Make Ahead Tip: Grill chicken and corn (Step 4) and refrigerate for up to 3 days.

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