Title: Grilled Chicken and Red Pepper Taco
Categories: Poultry
Yield: 6 Servings
| 1 1/2 | lb | Boneless, skinless chicken b |
| 2 | | Red bell peppers roasted pee |
| 2 | | Stalks celery, washed and sl |
| 1 | | Med red onion, peeled and ch |
| 1/2 | c | Cooked black beans (about 2 |
| 1/4 | c | Chopped cilantro leaves |
| 1/4 | c | Balsamic vinegar |
| 1/4 | c | Oil |
| 1/4 | c | Orange juice |
| 1/4 | c | Lime juice |
| 2 | | Cloves garlic, peeled and mi |
| 1 | ts | Ground coriander seed |
| 1/2 | ts | Pepper |
| 1/2 | ts | Salt |
| 1/4 | c | Sour cream or non-fat yogurt |
| 6 | | (8-in) flour tortillas |
LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even
thickness, and grill or broil on both sides until cooked through, but not
dried out, about 4 minutes on a side. It makes sense to grill the peppers
at the same time. Slice, and set aside. Combine the bell peppers, celery,
onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil,
orange juice, lime juice, garlic, coriander, pepper. Combine with salt and
sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and
pour the dressing over the vegetables. Marinate the vegetables for 1 hour
at room temperature. Place a large skillet over medium heat, and grill the
tortillas for 30 seconds on a side to soften. To serve, divide the chicken
among the tortillas, placing it at the center of the tortilla. Divide the
vegetables and their dressing on top of the chicken, and roll the tortilla
into a cylinder. Serve immediately; the dish should be at room temperature.
Serves 6. Note: The chicken breasts, vegetable mixture and dressing can all
be prepared a day in advance. Do not marinate the vegetables for more than
1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a 300F
oven for 15 minutes.