Grilled Chicken Taco Salad

Ingredients

• Servings: 4
• 1 (15 ounce) can black beans, rinsed and drained
• 3/4 cup medium-hot salsa
• 1/2 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon brown sugar
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves
• 4 (7 inch) corn tortillas
• 4 cups shredded lettuce
• 1/2 cup chopped fresh cilantro
• 1 avocado - peeled, pitted, and sliced (optional)
• 1 lime, cut into wedges (optional)
• 1/4 cup sour cream (optional)

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
• stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
• cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). while the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
• transfer chicken to a cutting board and slice into long thin strips. divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining 1/2 cup cilantro. serve with avocado, lime wedges, and sour cream.