Grilled Chicken Taco Salad Recipe -
Grilled Chicken Taco Salad Recipe
  • READY IN 50 mins

Grilled Chicken Taco Salad

Recipe by  

"Great way to prepare a Mexican favorite."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2012

Yummy! I subbed tortilla chips for the corn tortillas, and cooked the chicken on a George Foreman grill. I didn't have cilantro, but I did have "Zesty Cilantro Salsa" which worked well. I also added 1 lg. chopped tomato to the bean mixture and served it with chips as a salsa. The flavor of the chicken was great even though I didn't have coriander. I am saving this recipe!

Most Helpful Critical Review
Jun 11, 2015

I love a good Southwest style taco salad, but this one wasn’t my cup of tea. It only has two flavors, chili powder and lime(or cilantro), all of which were overpowering. Granted, it was easy to make for a quick last minute meal idea. If I had to do it over, I would start with a good homemade black bean salsa made with fresh ingredients and garlic.

Jul 07, 2012

We loved this! I did make some changes though. I cut my chicken in half lengtwise in order to have more surface for the rub. I made the rub (omitting the cayenne for my kids) and let them sit for about 10 hours in the fridge. I grilled the chicken, sliced it and served on a bed of romaine topped with black beans, salsa, sour cream, the chicken and a little bit of cheese. The end result was very good, healthy, satisfying fare that even my kids enjoyed (after topping theirs with ranch instead of sour cream!)

Nov 04, 2012

Nom, Nom! This recipe was easy to prepare and delicious. I used leftover shredded chicken and added a 1/2 can of corn and chopped tomato to the beans.

Apr 02, 2013

I made this with some left over chicken from Costco one breast anf one thigh and drumstick cut up, added more salsa to the bean mixture, about 1 cup I think, and then layered the beans and then the chicken in Tortilla's covered with cheddar cheese and enchilada sauce. baked in a 350' oven for 30 minutes. Very good! Oh yeah, omit the lettuce!

Nov 02, 2012

Only made the grilled chicken portion. Put in a tortilla with cilantro rice and black beans. Fantastic! My whole family loved it.

Aug 11, 2012

This was great and we put it all in baked flour tortilla bowls. My husband especially LOVED the black bean with cilantro and salsa mix. We use fat-free yogurt with our mexi-dishes instead of sour cream and it gives it an awesome zing so we added that to the salad too. Looked pretty and tasted yummy!

Jul 05, 2015

I made half of this recipe for Hubs and me last night. Hubs loved the seasoning on the chicken, but I felt after being grilled on a hot grill, the spices appeared to be burnt, however they didn’t taste burnt. We both loved the bean/salsa combo. Since cilantro isn’t a favorite of ours, I chose to use parsley instead, and only in the bean/salsa mixture, not in the salad. We skipped the corn tortilla but I did serve the salad with tortilla chips. We also opted to use some ranch salad dressing instead of the sour cream. This was a really good salad and I know we’ll be making it again. It’s great for these hot, humid summer days!


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  • Calories
  • 470 kcal
  • 24%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 15.9 g
  • 64%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 832 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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