Chicken Taco Salad

Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2
Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.

Step 3
Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.

Step 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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.

Step 5
Transfer tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.

Step 6
Place lettuce in a salad bowl; top with chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado. Serve with sour cream and lime wedges.