Grilled Chicken Taco Salad

Grilled Chicken Taco Salad

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"Great way to prepare a Mexican favorite."
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50 m servings 470 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 470 kcal
  • 24%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 832 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 42 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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 ...

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 a...

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 fo...

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.

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 ...

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

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 s...

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...

This was very good. I used store bought tostada bowls. I don't have a grill so just fried the chicken on the stove. The chicken was only okay but that's because I am not very skilled at cooking ...

I love coriander so I was drawn to this recipe! It was quite tasty and enjoyed by all!

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