Grilled Chicken Taco Salad

A great way to prepare this Mexican favorite during the summer: Spicy chicken breasts are first grilled and then served over black-bean salsa, shredded lettuce, and crisp corn tortillas.

PREP: 25 minutes      GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

1 can (15 to 19 ounces) black beans, rinsed and drained

cup medium-hot salsa

1 tablespoon fresh lime juice

1 cup loosely packed fresh cilantro leaves, chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon brown sugar

½ teaspoon salt

¼ teaspoon ground red pepper (cayenne)

1 tablespoon olive oil

1 pound skinless, boneless chicken breast halves

4 (8-inch) corn tortillas

4 cups thinly sliced lettuce

lime wedges, avocado slices, and sour cream (optional)

1. Prepare outdoor grill for direct grilling over medium-high heat.

2. In medium bowl, mix beans, salsa, lime juice, and half of cilantro; set aside.

3. In cup, stir chili powder, cumin, coriander, brown sugar, salt, ground red pepper, and oil until evenly mixed (mixture will be dry).

4. If necessary, pound breast halves to uniform ¼-inch thickness. With hands, rub chicken with chili-powder mixture.

5. Place chicken on hot grill rack and grill until juices run clear when thickest part of breast is pierced with tip of knife, 10 to 12 minutes, turning over once. Place tortillas on grill rack with chicken and cook until lightly browned, 3 to 5 minutes, turning over once.

6. Transfer chicken to cutting board. Place tortillas on 4 dinner plates. Cut chicken into long thin strips. Top tortillas with lettuce, bean mixture, and chicken. Sprinkle with remaining cilantro. If you like, serve with lime wedges, avocado slices, and sour cream.

EACH SERVING: About 370 calories, 35g protein, 45g carbohydrate, 8g total fat (2g saturated), 72mg cholesterol, 1,075mg sodium