Grilled Chicken Taco Salad
Panzanella is a salad made with bread and fresh vegetables — it makes a wonderful summer side dish, but is also a good.
Recipe Summary Grilled Chicken Taco Salad
Great way to prepare a Mexican favorite.
Ingredients | Summer Grilled Chicken Salad Recipes1 (15 ounce) can black beans, rinsed and drained¾ cup medium-hot salsa½ cup chopped fresh cilantro1 tablespoon lime juice2 tablespoons chili powder1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon brown sugar¼ teaspoon cayenne pepper1 tablespoon olive oil1 pound skinless, boneless chicken breast halves4 (7 inch) corn tortillas4 cups shredded lettuce½ cup chopped fresh cilantro1 avocado - peeled, pitted, and sliced (Optional)1 lime, cut into wedges (Optional)¼ cup sour cream (Optional)DirectionsPreheat 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.Info | Summer Grilled Chicken Salad Recipesprep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
TAG : Grilled Chicken Taco SaladSalad, Taco Salad Recipes,
