Grilled Chicken Taco Salad Recipe - Allrecipes.com
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
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  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

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!

 
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.

 

21 Ratings

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!)

 
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!

 
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 10, 2012

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

 
Jun 04, 2013

Delicious. Have made this a few times already.

 
May 25, 2013

Just prepared this dish for my sister and brother-in-law. Used Tostitos Chips with a hint of lime. It was good and would prepare this dish again.

 

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Nutrition

  • 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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