Grilled Chicken Taco Salad
1 can black beans (carbohydrate meal)
1 cup of fresh salsa
½ cup chopped fresh cilantro
1 T lime juice
2 T chili powder
1 t ground cumin
1 t ground coriander
¼ cayenne pepper
1 T olive oil
1lb skinless, boneless chicken breast
4 cups shredded lettuce
1.) Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2.) Mix black beans (if allowed on your Phase) ½ cup cilantro, and lime juice in a bowl, set aside.
3.) Stir chili powder, cumin, coriander, 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.
5.) Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips based on your phase and top with bean mixture (if allowed), lettuce and remaining ½ cup cilantro. Serve with avocado and lime wedges.