Grilled Chicken Taco Salad Bowl

Follow our step-by-step guide on how to make Grilled Chicken Taco Salad Bowl.

1. Step 1

   Begin by preheating your outdoor grill to a medium-high temperature, then lightly oil the grate to ensure your food doesn’t stick.

2. Step 2

   In a mixing bowl, combine black beans, salsa, half a cup of chopped cilantro, and a splash of lime juice.

3. Step 3

   Stir this vibrant mixture well and set it aside to let the flavors meld.

4. Step 4

   In a separate bowl, blend chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil until smooth.

5. Step 5

   Generously rub this aromatic spice blend over the chicken breasts, infusing them with flavor.

6. Step 6

   Once your grill is ready, place the seasoned chicken on it and cook for approximately 10 to 12 minutes per side, or until the chicken is cooked through and no longer pink in the center.

7. Step 7

   To ensure perfect doneness, use an instant-read thermometer to check that the internal temperature reaches at least 165°F (74°C).

8. Step 8

   While the chicken grills, lay corn tortillas on the grill, cooking them until they are lightly browned on both sides, which should take about 3 to 5 minutes.

9. Step 9

   Once done, remove the tortillas and slice them into short strips.

10. Step 10

    After the chicken is fully cooked, take it off the grill and slice it into long, thin strips.

11. Step 11

    In a large salad bowl, create a base layer of shredded lettuce, then artfully arrange the sliced chicken, tortilla strips, the black bean salsa mixture, the remaining chopped cilantro, and avocado slices if desired.

12. Step 12

    For a delightful finishing touch, serve the salad with a dollop of sour cream and lime wedges on the side, adding a burst of flavor to each bite.

13. Step 13

    Enjoy this colorful and satisfying dish that brings the essence of outdoor grilling right to your table!.