Grilled Chicken and Black Bean Taco Salad with Tequila Lime Dressing
Prep time
Cook time
Total time
Jazz up your summer time grilling with this Grilled Chicken and Black Bean Taco Salad with Tequila Lime Dressing. This recipe is perfect for any leftover grilled chicken too!
Recipe type: Grilling
Serves: 2
  • For the Chicken
  • About 1 lb Organic Chicken Breast Tenders
  • 2 tbsp olive oil
  • Salt, as needed
  • Fresh ground black pepper, as needed
  • 1 tbsp smoked paprika
  • 1 tbsp Ancho chili powder
  • 1 tbsp taco seasoning
  • 1 tsp garlic powder
  • For the tortilla chip strips / taco strips
  • small whole wheat tortillas – 3
  • enough oil for deep frying
  • For the salad
  • 2 cups Organic salad greens mix
  • 1 cup Organic canned black beans, drained and rinsed
  • ½ cup Organic Shredded Mexican Cheese blend (optional)
  • For the dressing:
  • Juice of ½ lime
  • 2 tbsp olive oil
  • 1 tbsp minced cilantro
  • 3 tbsp tequila
  • salt, as needed
  • freshly ground black pepper, as needed
  • 1 tsp smoked paprika
  1. For the chicken:
  2. Add all the ingredients except the oil to the chicken breast tenders and rub in well. On a grill or a stove top grill, brush a little oil and grill the chicken breast tenders for a few minutes on both sides till well cooked. Keep aside.
  3. For the tortilla chips strips:
  4. Cut the tortillas into thin strips about 1½ inches long. Heat the oil in a pan and deep fry the tortilla strips until crispy. Drain on paper towels and keep aside.
  5. For the dressing:
  6. Mix together all the ingredients for the dressing in a mason jar and shake well.
  7. For the salad:
  8. Assemble the salad greens and black beans in a wide serving bowl. Cut the grilled chicken into strips and add to this. Pour over the dressing. Add the chips and toss well. Add cheese and serve immediately.
Recipe by Cooking Curries at