Name: Chicken Taco Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Black beans, rinsed and drained - 1 (15 ounce) can; Medium-hot salsa - ¾ cup; Chopped fresh cilantro - ½ cup; Lime juice - 1 tablespoon; Chili powder - 2 tablespoons; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Brown sugar - 1 teaspoon; Cayenne pepper - ¼ teaspoon; Olive oil - 1 tablespoon; Skinless, boneless chicken breast halves - 1 pound; Corn tortillas - 4 (7 inch); Shredded lettuce - 4 cups; Chopped fresh cilantro - ½ cup; Avocado - peeled, pitted, and sliced (Optional) - 1; Lime, cut into wedges (Optional) - 1; Sour cream (Optional) - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Taco Salad

1. Black beans, rinsed and drained - 1 (15 ounce) can

2. Medium-hot salsa - ¾ cup

3. Chopped fresh cilantro - ½ cup

4. Lime juice - 1 tablespoon

5. Chili powder - 2 tablespoons

6. Ground cumin - 1 teaspoon

7. Ground coriander - 1 teaspoon

8. Brown sugar - 1 teaspoon

9. Cayenne pepper - ¼ teaspoon

10. Olive oil - 1 tablespoon

11. Skinless, boneless chicken breast halves - 1 pound

12. Corn tortillas - 4 (7 inch)

13. Shredded lettuce - 4 cups

14. Chopped fresh cilantro - ½ cup

15. Avocado - peeled, pitted, and sliced (Optional) - 1

16. Lime, cut into wedges (Optional) - 1

17. Sour cream (Optional) - ¼ cup

How to cook deliciously - Chicken Taco Salad

1. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Stage

Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.

3. Stage

Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.

4. Stage

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.

5. Stage

Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean salsa mixture, lettuce, and remaining 1/2 cup cilantro. Serve with avocado, lime wedges, and sour cream.