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Chicken Taco Salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Spicy grilled chicken, black bean salsa, crispy tortilla strips, and fresh lettuce create a delicious chicken taco salad.
Ingredients:
  • 1 (15 ounce) can black beans, rinsed and drained
  • 0.75 cup medium-hot salsa
  • 0.5 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • 0.25 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast halves
  • 4 (7 inch) corn tortillas
  • 4 cups shredded lettuce
  • 1 avocado - peeled, pitted, and sliced
  • 0.25 cup sour cream
  • 1 lime, cut into wedges
Instructions:
  • Get your outdoor grill ready by preheating it to medium-high heat and give the grate a light coating of oil.
  • Combine black beans, zesty salsa, a generous half cup of fresh cilantro, and a splash of tangy lime juice in a bowl; let the flavors marry while you move on to the next step.
  • Combine chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl to create a flavorful paste; coat chicken breasts with the mixture.
  • Grill chicken breasts until cooked through, about 10-12 minutes per side until juices run clear and internal temperature reaches 165°F (74°C). At the same time, grill tortillas until lightly browned on both sides, about 3-5 minutes.
  • Place the tortillas on a cutting board and cut them into short strips. Then, slice the chicken into long, thin strips.
  • In a salad bowl, layer lettuce, chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado. Serve with sour cream and lime wedges.

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