Grilled Chicken & Red Pepper Taco

Grilled Chicken & Red Pepper Taco

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 black beans (about 2,Cooked

1/4 c cilantro leaves,Chopped

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 t coriander seed,Ground

1/2 t pepper

1/2 t 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.