Recipe by MTCHYG
"Great way to prepare a Mexican favorite."
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1 (15 ounce) can
black beans, rinsed and drained
chopped fresh cilantro
skinless, boneless chicken breast halves
4 (7 inch)
avocado - peeled, pitted, and sliced
lime, cut into wedges
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!
I followed this recipe exactly and was so psyched, thinking this would become one of my "keepers" (based on all the rave reviews). Wow. Were we ever disappointed. My husband, grown son and I found this dish to be rather bland and definitely not worth the prep work. We kicked it up with extra lime juice and it was just "okay".
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!)
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 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!
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!
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 meat. I will make this again for sure!
Only made the grilled chicken portion. Put in a tortilla with cilantro rice and black beans. Fantastic! My whole family loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Chicken Taco Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 168
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