The ideal fusion of Mexican flavors is found in this chicken taco salad, which includes grilled chicken breasts that have been spice-rubbed, warm crunchy tortilla strips, and bean salsa. The favorite for sure!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- ¾ cup medium-hot salsa
- ½ cup chopped fresh cilantro
- 1 tablespoon lime juice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon brown sugar
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves
- 4 (7 inch) corn tortillas
- 4 cups shredded lettuce
- ½ cup chopped fresh cilantro
- 1 avocado – peeled, pitted, and sliced (Optional)
- ¼ cup sour cream (Optional)
- 1 lime, cut into wedges (Optional)
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
- Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
- 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.
- Transfer tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.
- Place lettuce in a salad bowl; top with chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado. Serve with sour cream and lime wedges.
- France C
- Divide all the salad ingredients into individual tortilla taco bowls if you prefer.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 16 g |
| Protein | 35 g |
| Saturated Fat | 5 g |
| Sodium | 832 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was just ok. While the chicken itself had a lot of seasoning, it could use some salt. I would also leave out the sugar next time, as the sweetness was a little off-putting. The black bean mixture was also quite tasty, but the rest of the salad had no flavor. Even combining everything together wasn’t sufficient in balancing out the lack of flavor. A dressing would have gone a long way to bump the flavor. I also wasn’t a fan of the warm tortilla strips on top/
So good! Just like the restaurant. I did make cheesy string beans, lettuce bell pepper and onions to go in it though, with cheese sauce. For the cheese sauce it was Monterey Jack with milk Tabasco and lime juice. Yummy!
I made these for dinner tonight. I altered the spices used as a rub on the chicken to taste. My family doesn’t like spicy food so I used mostly just cumin, cayenne pepper, and olive oil. I also added a can of corn to the salsa mixture. It was delicious!
Only made the chicken, not the salad. I thought the seasonings yielded very tasty chicken. I also used chicken tenderloins this guaranteeing tasty, moist chicken
Delicious! It was a big hit! I tried the tortilla shells from the grocery but didn’t like them. Next time I will serve it over tortilla corn chips or maybe even blue corn chips.
We enjoyed this meal, although for our taste, the chicken was a bit bland. Canned kernel corn in the black bean mixture added a nice texture. It was easy to add spice by using hotter salsa.
This was wonderful! The chicken was fabulous and can stand on its own with any side dish. The salsa and avocado added richness and creaminess, and the lime added a zing to it all. It will now be in our regular rotation of dinners!
Delicious!
I will make this again.
I added Tajin seasoning on the top, and I think I’ll add corn next time to the mix!
I added some grilled corn and red oinion, then topped with more salsa. Black beans with the cilantro was delicious!! Will definitely be made again and again!
I added some grilled corn and red oinion, then topped with more salsa. Black beans with the cilantro was delicious!! Will definitely be made again and again!
After I wasted a bunch of chili powder and olive oil I washed off the clumpy spice paste goop and then properly seasoned the chicken with some fajita seasoning after rubbing with olive oil. If you’re gonna marinade, then do so, otherwise apply oil and evenly sprinkle spice rub on the meat. Also…not a hint of salt in this, not even gonna say anymore about that. Mine was good though.
Nice recipe but reduce the cilantro for better results.
all I can say is my husband is a picky eater and he loves this! It’s one if his favorite things I make him.
This is such a versatile recipe. I followed it according to what I had on hand. Had some stuff, some I didn’t. Threw some stuff in that I had that we enjoy in Mexican food. Everyone could top as they pleased – ranch, sour cream, cheese, peppers etc. my daughter turned her nose up to it at first – until she went back for seconds! Such amazing flavors and nice and fresh.
The chicken rub was phenomenal, and the salsa dressing was flavorful.
Loved it! Just left out the cilantro because I’m not a fan. Use plain greek yogurt instead of sour cream and few white corn tortilla chips crumbled on the bottom and whole chips for scooping.
This is very tasty and perfect on a hot summer’s day.
Husband LOVED this! The only changes I made was increasing the lime juice to 4 Tbs and added 1 cup of salsa. Just perfect!
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’t taste burnt. We both loved the bean/salsa combo. Since cilantro isn’t a favorite of ours, I chose to use parsley instead, and only in the bean/salsa mixture, not in the salad. We skipped the corn tortilla but I did serve the salad with tortilla chips. We also opted to use some ranch salad dressing instead of the sour cream. This was a really good salad and I know we’ll be making it again. It’s great for these hot, humid summer days!