Spicy Chicken Taco Salad With Avocado
Prep: 0 minutes
Cook: 22-24 minutes
Yields: not applicable
Get ready to fiesta with the most epic Chicken Taco Salad of your life!
Imagine a symphony of flavors and textures, all coming together in perfect harmony. Spice-rubbed grilled chicken breasts, strips of warm crispy tortilla, and a bean salsa that will make your taste buds do the salsa!
First, preheat your outdoor grill to medium-high heat and lightly oil the grate. While that’s heating up, mix together black beans, salsa, chopped fresh cilantro, and a squeeze of lime juice in a bowl. Set it aside, but don’t worry, it’ll be back!
Next, mix together chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth. Rub this magic mixture all over your chicken breasts, making sure they’re fully coated.
Throw those chicken breasts onto the grill and cook until they’re no longer pink in the center and the juices run clear. This should take about 10-12 minutes per side, or until an instant-read thermometer inserted into the center reads at least 165 degrees F.
While the chicken is cooking, place tortillas on the grill and cook until they’re lightly browned on both sides. This should take about 3-5 minutes. Transfer them to a cutting board and slice into short strips. Set them aside, but don’t worry, they’ll be back too!
Once the chicken is done, slice it into long thin strips. Place a bed of shredded lettuce in a salad bowl, then top it with the chicken, tortilla strips, bean salsa, and a sprinkle of chopped fresh cilantro. If you’re feeling extra fancy, add some sliced avocado, a dollop of sour cream, and a squeeze of lime juice.
This Chicken Taco Salad is the perfect combination of Mexican flavors, and it’s sure to become a favorite So go ahead, dig in, and fiesta like there’s no tomorrow!
Printable Recipe
Ingredients
- 4 chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 can black beans, drained and rinsed
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 4 tortillas
- 4 cups shredded lettuce
- 1 avocado, sliced (optional)
- 1/2 cup sour cream (optional)
Instructions
- 1. Preheat your outdoor grill to medium-high heat and lightly oil the grate.
- 2. In a bowl, mix together black beans, salsa, chopped fresh cilantro, and a squeeze of lime juice. Set aside.
- 3. In another bowl, mix together chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil until smooth. Rub this mixture all over the chicken breasts.
- 4. Grill the chicken breasts until they are no longer pink in the center and the juices run clear, about 10-12 minutes per side, or until an instant-read thermometer reads at least 165 degrees F.
- 5. While the chicken is cooking, place tortillas on the grill and cook until lightly browned on both sides, about 3-5 minutes. Transfer to a cutting board and slice into short strips.
- 6. Once the chicken is done, slice it into long thin strips.
- 7. In a salad bowl, place a bed of shredded lettuce, then top with the chicken, tortilla strips, bean salsa, and a sprinkle of chopped fresh cilantro. Optionally, add sliced avocado, sour cream, and a squeeze of lime juice.
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