During the summer months I usually like to prepare taco salads for dinner. Instead of the normal taco salad using ground beef, this recipe uses grilled seasoned chicken. The chicken gets a lot of its flavor from ingredients such as chili powder, cumin and ground coriander. If you do not have a grill you can bake the chicken or fry it on the stovetop. You can adjust the ingredients in this salad to your liking. I like black beans, tomato, corn and tortilla chips. I also like to add some shredded cheese into the mix. This salad uses a delicious cilantro-lime dressing to add even more flavor. Most of the flavors in the dressing comes from the cilantro and lime juice. This salad is a delicious recipe for summer. Enjoy.
Grilled chicken taco salad recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
Grilled chicken taco salad recipe combines grilled chicken, black beans, cheese, and fresh veggies, topped with a tangy cilantro-lime dressing.
Ingredients
- 1lb boneless skinless chicken breast halves
- 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
- 1/2 cup black beans (drained and rinsed)
- 5 cups shredded romaine lettuce
- corn tortilla chips (crushed)
- 1 1/4 cups shredded Colby-jack cheese
- 1/2 cup halved cherry tomatoes
- 1/2 cup canned corn kernels (drained)
- 1 cup loosely packed cilantro (stems removed)
- 1/2 cup plain Greek yogurt
- 2 garlic cloves
- Juice of 1 lime
- pinch of salt
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
Instructions
- In a food processor combine cilantro, Greek yogurt, garlic, lime juice, and salt.
- With the motor running add the olive oil and vinegar in a slow stream until emulsified. Set aside.
- In a small bowl combine chili powder, ground cumin, coriander, brown sugar, cayenne pepper, and 1 tablespoon of olive oil. Mix well. Rub the spice mixture onto both sides of the chicken breasts.
- Lightly grease the grates of an outdoor grill. Heat the grill to medium-high heat. Add the chicken breasts to the grill and cook, turning at least once until the chicken is fully cooked (the internal temperature has reached 165 Degrees F.).
- Remove the chicken from the grill and allow it to cool for 10 minutes. After the chicken has cooled slice it into thin strips.
- Place romaine lettuce into a large bowl. Top with tomatoes, corn, black beans, cheese, and grilled chicken. Pour the dressing over the top of the salad and gently toss to combine.
- Serve garnished with crushed tortilla chips.
Nutrition
- Serving Size:
- Calories: 456
- Sugar: 6.1 g
- Sodium: 922.3 mg
- Fat: 25.7 g
- Carbohydrates: 26.2 g
- Protein: 34 g
- Cholesterol: 89.2 mg