Chicken Taco Salad

Ingredients

• 1 can black beans , 15 ounce
• 0.75 cups medium-hot salsa
• 0.5 cups chopped fresh cilantro
• 1 tablespoon lime juice
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon brown sugar
• 0.25 teaspoons cayenne pepper
• 1 tablespoon olive oil
• 1 pound skinless , boneless chicken breast halves
• 4 corns tortillas , 7 inch
• 4 cups shredded lettuce
• 0.5 cups chopped fresh cilantro
• 1 avocado - peeled , Optional
• 0.25 cups sour cream , Optional
• 1 lime , Optional

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 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.

5. 5

   Transfer tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.

6. 6

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