This chicken taco salad with spice-rubbed grilled chicken breasts, strips of warm crispy tortilla, and a bean salsa is the perfect combination of Mexican flavors. Sure to become a favorite!
Ingredients
- black beans: 1 can (15 ounce can, drained)
- medium-hot salsa: 0.75 cup
- fresh cilantro: 0.5 cup (chopped)
- lime juice: 1 Tbsp
- chili powder: 2 Tbsp
- ground cumin: 1 tsp
- ground coriander: 1 tsp
- brown sugar: 1 tsp
- cayenne pepper: 0.25 tsp
- olive oil: 1 Tbsp
- skinless, boneless chicken breast halves: 1 pound
- corn tortillas: 4 piece (7 inch)
- lettuce: 4 cups (shredded)
- fresh cilantro: 0.5 cup (chopped)
- avocado: 1 piece (sliced, optional)
- sour cream: 0.25 cup (optional)
- lime: 1 piece (cut into wedges, optional)
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
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Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
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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.
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Transfer tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.
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Place lettuce in a salad bowl; top with chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado. Serve with sour cream and lime wedges. France C
