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Chicken Taco Salad

Crisp and flavorful
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Pegan
Servings 4 servings


  • 1 can black beans rinsed and drained
  • ¾ c. medium-hot salsa
  • ½ c. fresh cilantro chopped
  • 1 c. tomatoes chopped
  • 2 tbsp. lime juice
  • 2 tbsp. chili powder
  • 1 tsp. ground coriander
  • ¼ tsp. cayenne pepper
  • 1 tbsp. olive oil
  • 1 lb organic skinless, boneless chicken breast halves
  • 4 corn whole wheat tortillas
  • 4 c. lettuce shredded
  • 1 avocado peeled, pitted, sliced


  • Begin by heating you oil over medium-high heat in a pan. While the oil is heating, mix the black beans, cilantro, tomatoes, and lime juice together in a separate bowl and set aside. When the oil is ready, place the chicken in the pan and sprinkle it with the chili, cayenne, coriander, and salt. Continue to cook the chicken for about 10-12 minutes on each side.
  • Just before the chicken is done, place the tortillas on a grill for 4 minutes on each side. When the chicken is done, remove from the heat and slice into strips. Place a tortilla on each plate and top with lettuce, bean mixture, sliced chicken, and avocado. Serve and enjoy!
Keyword Chicken Taco Salad