Grilled Chicken Taco Salad

Great way to prepare a Mexican favorite. If you love tacos and chicken along with some nice fresh juicy veggies then try this recipe? What a great way to enjoy a Mexican delicacy in your own way as you can make it what you want it to be!

Grilled Chicken Taco Salad

5 from 1 vote


  • 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 (optional)

  • 1 lime, cut into wedges (optional)

  • 1/4 cup sour cream (optional)


  • 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.
  • Stir 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 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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