Grilled Chicken Taco Salad Recipe

Name: Grilled Chicken Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans, rinsed and drained; 3/4 cup medium-hot salsa; 1/2 cup chopped fresh cilantro; 1 tablespoon lime juice; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon brown sugar; 1/4 teaspoon cayenne pepper; 1 tablespoon olive oil; 1 pound skinless, boneless chicken breast halves; 4 (7 inch) corn tortillas; 4 cups shredded lettuce; 1/2 cup chopped fresh cilantro; 1 avocado - peeled, pitted, and sliced (optional); 1 lime, cut into wedges (optional); 1/4 cup sour cream (optional)

Servings: persons

1 (15 ounce) can black beans, rinsed and drained
3/4 cup medium-hot salsa
1/2 cup chopped fresh cilantro
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
4 (7 inch) corn tortillas
4 cups shredded lettuce
1/2 cup chopped fresh cilantro
1 avocado - peeled, pitted, and sliced (optional)
1 lime, cut into wedges (optional)
1/4 cup sour cream (optional)

1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
3
Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
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.
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.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (15 ounce) can black beans, rinsed and drained, 3/4 cup medium-hot salsa, 1/2 cup chopped fresh cilantro, 1 tablespoon lime juice, and more.

Yes, Grilled Chicken Taco Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Taco Salad

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