Grilled Chicken Taco Salad
You can never have too many main course recipes, so give Grilled Chicken Taco Salad a try. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 372 calories, 34g of protein, and 9g of fat each. From preparation to the plate, this recipe takes roughly 50 minutes. It will be a hit at your The Fourth Of July event. A mixture of chili powder, lime juice, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. Plenty of people really liked this Mexican dish. It is a good option if you're following a gluten free and dairy free diet.
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.