Grilled Chicken Taco Salad

Great way to prepare a Mexican favorite.

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step: 2

Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.

Step: 3

Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.

Step: 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.

Step: 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.

Per Serving: 470 calories; protein 35.2g; carbohydrates 44.4g; fat 18.7g; cholesterol 70.9mg; sodium 831.8mg.

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