Chicken Taco Salad

Good news all technology food lovers For people who love eating tasty foods without compromising with their health. With the help of “Chicken Taco Salad,” not only you get an opportunity to taste a rather healthy nutrition product but also cook a recipe that will definitely reanimate your daily healthy meal. 

In this preparation, we have crunchy chicken pieces which are full of fresh herbs and spices that one can find a new joy in every bite.  

When taste and health are intertwined then what you get along with the tasteful dish is health for your body. This Chicken Taco Salad has ensured the vitamins, fiber and proteins needs are fully met making it the best option for any meal. You can tell from this that it is child’s play to prepare this salad, not to mention the fact that it will keep you both healthy and full, plus it will fulfill all your taste buds’ needs.  

Well let’s prepare this delicious and attractive salad which also offers you the health advantage which you are looking for. It can be enjoyed by all your family and friends and at the same time try out a new healthy lifestyle.

Chicken Taco Salad

Ingredient

– 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 halve – 4 (7 inch) corn tortilla – 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)

Direction 

Step 1

Prepare an outdoor grill for medium-high heat and lightly oil it.

Arrow

In a bowl, combine black beans, salsa, 1/2 cup cilantro, and lime juice.

Step 2

Rub chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil over chicken breasts after mixing in a bowl.

Step 3

Cook chicken breasts for 10–12 minutes per side on a hot grill until no longer pink in the center and juices run clear. An instant-read thermometer in the center should read 165 degrees F (74 degrees C). While chicken cooks, grill tortillas until lightly browned on each sides, 3–5 minutes.

Step 4

Slice tortillas into short strips on a cutting board and set aside. Cut chicken into long pieces.

Step 5

Chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado on lettuce in a salad bowl. Serve with lime wedges and sour cream.

Step 6