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

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.