Grilled Chicken Taco Salad

Name: Grilled Chicken Taco Salad
Prep time: 30 min
Cook time: 20 min
Yield: 4
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)

⏱️ Ready in 50 min 🥄 Prep 30 min 🔥 Cook 20 min 👥 4 servings 👁️ 27 views

Grilled Chicken Taco Salad is an impressive salad you can prepare in just 50 minutes. Made with 1 (15 ounce) can black beans, rinsed and drained, ¾ cup medium-hot salsa, ½ cup chopped fresh cilantro, 1 tablespoon lime juice and 2 tablespoons chili powder, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.

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🔗 Recipe adapted from AllRecipes

#Salad #Taco #Grilled #Under 1 Hour

📊 At a Glance

Prep 30 min

Cook 20 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 470

% Daily Value*

Total Fat 18.7g 24%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 832mg 36%

Total Carbohydrate 44.4g 16%

Dietary Fiber 15.9g 57%

Total Sugars 4.7g

Protein 35.2g 70%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

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

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

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.

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.