Grilled Chicken Taco Salad

Spice-rubbed grilled chicken breasts are served over a bed of lettuce, black beans, and salsa. Grilled corn tortillas make a smoky shell for this outstanding taco salad.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 470 Calories

Ingredients

• 1 tablespoon olive oil
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons chili powder
• 1 (15 ounce) can black beans, rinsed and drained
• ¼ cup sour cream (Optional)
• 1 teaspoon brown sugar
• 1 tablespoon lime juice
• ½ cup chopped fresh cilantro
• 4 cups shredded lettuce
• 1 teaspoon ground coriander
• 1 lime, cut into wedges (Optional)
• 1 avocado - peeled, pitted, and sliced (Optional)
• ¾ cup medium-hot salsa
• 4 (7 inch) corn tortillas

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.