* Exported from BigOven *

Grilled Chicken And Red Pepper Taco

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Poultry *On-The-Grill
Tex-Mex Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 1/2 pounds boneless --skinless chicken b
2 red bell peppers roasted pee
2 stalks celery --washed and sliced
1 medium red onion --peeled and chopped
1/2 cup cooked black beans --about 2
1/4 cup chopped cilantro leaves
1/4 cup balsamic vinegar
1/4 cup oil
1/4 cup orange juice
1/4 cup lime juice
2 cloves garlic --peeled and mi
1 teaspoon ground coriander seed
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup sour cream or non-fat yogurt
6 flour tortillas --8-in

Light a grill or preheat a grill. Pound the chicken breasts to an even
thickness, and grill 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.

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.



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