Grilled Chicken Taco Salad

Gluten Free
Dairy Free
Popular
Health score
33%
Grilled Chicken Taco Salad
50 min.
4
373kcal

Suggestions


Are you ready to elevate your lunch game with a dish that’s as vibrant as it is delicious? Our Grilled Chicken Taco Salad is the perfect gluten-free and dairy-free option that’s sure to impress friends and family alike. With a delightful blend of spices and fresh ingredients, this salad is bursting with flavor and nutrition. It’s a popular choice among those seeking a satisfying meal that doesn’t compromise on taste.

The star of this dish is the juicy grilled chicken, marinated in a savory concoction of chili powder, cumin, and cayenne pepper, which adds just the right kick of spice. Paired with a hearty mix of black beans, zesty salsa, and crunchy lettuce, each bite promises a satisfying crunch and a burst of flavor. The element of grilling not only adds a smoky richness to the chicken but also gives the corn tortillas a delightful char, enhancing the dish’s overall appeal.

Ready in just 50 minutes and packed with 373 calories per serving, this Grilled Chicken Taco Salad is a wonderfully balanced meal option that caters to various dietary preferences. Ideal for lunch, as a side dish, or even a main course, it checks all the boxes for a hearty yet healthy dining experience. So, gather your ingredients, fire up the grill, and let’s create a meal that’s bound to become a favorite on your table!

Ingredients

  • teaspoon brown sugar 
  • 15 ounce black beans rinsed drained canned
  • 0.3 teaspoon cayenne pepper 
  • tablespoons chili powder 
  • 7-inch corn tortillas ()
  • 0.5 cup cilantro leaves fresh chopped
  • teaspoon ground coriander 
  • teaspoon ground cumin 
  • cups lettuce shredded
  • tablespoon juice of lime 
  • tablespoon olive oil 
  • 0.8 cup medium-hot salsa 
  • pound chicken breast halves boneless skinless

Equipment

  • bowl
  • grill
  • kitchen thermometer
  • cutting board

Directions

  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
  3. Stir chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
  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. 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 1/2 cup cilantro.
  6. Serve with avocado, lime wedges, and sour cream.

Nutrition Facts

Calories373kcal
Protein36.03%
Fat20.42%
Carbs43.55%

Properties

Glycemic Index
37.88
Glycemic Load
6.82
Inflammation Score
-9
Nutrition Score
28.183912940647%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Apigenin
0.1mg
Luteolin
0.03mg
Kaempferol
0.11mg
Myricetin
0.04mg
Quercetin
2.1mg

Nutrients percent of daily need

Calories:373.35kcal
18.67%
Fat:8.69g
13.36%
Saturated Fat:1.49g
9.34%
Carbohydrates:41.67g
13.89%
Net Carbohydrates:28.76g
10.46%
Sugar:4.93g
5.48%
Cholesterol:72.57mg
24.19%
Sodium:949.62mg
41.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.48g
68.96%
Vitamin B3:14.15mg
70.77%
Vitamin B6:1.19mg
59.5%
Selenium:41.21µg
58.87%
Fiber:12.91g
51.66%
Phosphorus:505mg
50.5%
Vitamin A:2015.57IU
40.31%
Potassium:1147.65mg
32.79%
Manganese:0.62mg
31.19%
Vitamin K:32.31µg
30.77%
Magnesium:113.34mg
28.34%
Iron:4.53mg
25.14%
Folate:96.79µg
24.2%
Vitamin E:3.17mg
21.16%
Vitamin B1:0.32mg
21.07%
Vitamin B5:2.06mg
20.64%
Vitamin B2:0.34mg
20.1%
Copper:0.39mg
19.55%
Zinc:2.11mg
14.04%
Calcium:120.53mg
12.05%
Vitamin C:9.11mg
11.04%
Vitamin B12:0.23µg
3.78%
Source:Allrecipes