Spicy chicken taco salad

    Spicy chicken taco salad


    1 person made this

    About this recipe: A firey blend of spices are rubbed into chicken breasts, then cooked on the bbq or under a grill and served in a taco with black beans, salsa, avocado and fresh coriander. An amazing burst of flavours!

    Serves: 4 

    • 1 (400g) tin black beans, rinsed and drained
    • 180g medium or hot salsa
    • 25g freshly chopped coriander
    • 1 tablespoon lime juice
    • 2 tablespoons chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon brown sugar
    • 1/4 teaspoon cayenne pepper
    • 1 tablespoon olive oil
    • 450g skinless, boneless chicken breast
    • 4 soft corn tortillas
    • 200g shredded lettuce
    • 25g freshly chopped coriander
    • 1 avocado - peeled, pitted, and sliced (optional)
    • 1 lime, cut into wedges (optional)
    • 60g soured cream (optional)

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat an outdoor barbecue for medium-high heat and lightly oil the grate.
    2. Mix black beans, salsa, 25g freshly chopped coriander and lime juice in a bowl; set aside.
    3. Stir chilli powder, cumin, ground coriander, brown sugar, cayenne pepper and olive oil in a bowl until smooth; rub mixture over chicken breasts.
    4. Cook chicken breasts on preheated bbq until no longer pink in the centre, about 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 75 degrees C. When the chicken is nearly cooked, place tortillas on the bbq and cook until lightly brown on both sides, about 3 to 5 minutes.
    5. Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips over tortillas and top with bean mixture, lettuce, and remaining fresh coriander. Serve with avocado, lime wedges and soured cream.

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    made my mouth water - 07 Mar 2016

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