Today we are going to show you how to make a Grilled Chicken Taco Salad. I love taco salad, but when you add it grilled chicken, it makes it so much more flavorful.
I’ve had some pretty boring taco salad, but this one isn’t. This one is just bursting with flavor.
You and your family will love this one.
Enjoy!
Grilled Chicken Taco Salad
1 lb. boneless, skinless chicken breast halves
1 (15 oz.) can black beans, rinsed and drained
3/4 cup medium or hot salsa (depending upon how much heat you like)
1 cup chopped fresh cilantro
1 tbsp lime juice
2 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp brown sugar
1/4 tsp cayenne pepper
1 tbsp olive oil
4 corn tortillas (7 inch)
4 cups shredded lettuce
1 avocado, peeled, pitted, and sliced (optional)
1 lime, cut into wedges (optional)
1/4 cup sour cream (optional)
Setup your gas or charcoal grill for medium-high heat.
In a large mixing bowl combine the black beans, salsa, 1/2 cup cilantro, and the lime juice. Set aside.
In another mixing bowl combine the chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil. Mix until smooth. Rub this mixture over the chicken breasts.
Lightly oil the grill grate. Place the chicken breasts on the grill over the heat source. Grill for approximately 10 – 12 minutes per side, or until the juices run clear and the center is no longer pink. The internal temperature should be 165F when taken with an instant read thermometer like this one.
While the chicken is grilling, place the tortillas on the grill. Grill them until they are lightly browned on both sides, approximately 3 – 5 minutes.
Once the chicken is done, transfer it to a cutting board and slice into thin strips. Place the strips on the tortillas and top with the black bean mixture, remaining cilantro, lettuce, avocado, sour cream, and lime wedges.
Serves 4
image courtesy of irrezolut/flickr