Chicken Taco Salad - FlavorBiscuit

Description

A chicken taco salad with spicy grilled chicken, lettuce, black bean salsa, and strips of crispy corn tortillas make this an outstanding taco salad.

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

• 1/4 cup sour cream

• 1 lime, cut into wedges

Directions

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 Mix 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 tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.

6 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.