"Great way to prepare a Mexican favorite." — MTCHYG
Watch video tips and tricks
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!
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.
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!)
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!
I love coriander so I was drawn to this recipe! It was quite tasty and enjoyed by all!
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!
I have used allrecipes.com for over a year and I have found some pretty good recipes but this one is one of my favorites, and its the first one that I've left a review for. The bean and salsa mixture is delicious. The rub for the chicken gave it a good flavor and I really liked how the seasoning mixture stayed on the chicken while it was cooking on the grill. I didn't have any coriander so I made it w/o, I looking forward to trying it with the coriander.
This recipe was great. My son said it was the best chicken I've ever made. I didn't have all the spices, so just substituted 4 tsp of taco seasoning and added brown sugar to that. The salsa was great. It's a keeper!
* 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
See how to make a tasty chicken salad using leftover grilled chicken.
See how to make a tasty curry chicken salad with lots of healthy fruit.
Watch how to make this recipe for top-rated grilled chicken.