Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Grilled Chicken Taco Salad

4.7
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Mexican
Grilled Chicken Taco Salad
Ingredients
  • 1 (15 ounce) can black beans, rinsed and drained
  • 3/4 cup medium-hot salsa
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast halves
  • 4 (7 inch) corn tortillas
  • 4 cups shredded lettuce
  • 1/2 cup chopped fresh cilantro
  • 1 avocado - peeled, pitted, and sliced
  • 1/4 cup sour cream
  • 1 lime, cut into wedges
Instructions
1
Preheat the outdoor grill to a medium-high temperature and lightly coat the grates with oil.
2
Mix together black beans, salsa, 1/2 cup of chopped cilantro, and a squeeze of fresh lime juice in a bowl; set the mixture aside for now.
3
In another bowl, combine chili powder, cumin, coriander, brown sugar, a pinch of heat from the cayenne pepper, and olive oil. Use a spoon to blend the ingredients until they form a smooth paste; apply this marinade evenly to both chicken breasts.
4
Place the marinated chicken breasts on the preheated grill and cook until they reach an internal temperature of 165 degrees F (74 degrees C), indicated by a thermometer inserted into the center. This should take around 10 to 12 minutes per side, flipping the chicken as needed.
5
While the chicken is cooking, place tortillas on the grill and cook until they are lightly browned on both sides, taking about 3 to 5 minutes.
6
Take the tortillas off the grill and place them on a cutting board; slice them into short strips. Set these tortilla strips aside for later use.
7
Once the chicken is cooked, slice it into long, thin strips.
8
Place a bed of lettuce in a salad bowl; top with the sliced chicken, tortilla strips, spoonfuls of the bean salsa, a sprinkle of remaining cilantro, and sliced avocado. Serve with a dollop of sour cream and offer lime wedges on the side.