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Amy's Barbecue Chicken Salad
Recipe

Amy's Barbecue Chicken Salad

This chicken taco salad with spice-rubbed grilled chicken breasts, strips of warm crispy tortilla, and a bean salsa is the perfect combination of Mexican flavors. Sure to become a favorite!

Prep 30mCook 20mTotal 50mServes 4

Ingredients

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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.France C
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