Grilled Chicken And Red Pepper Taco

---------- Recipe via Meal-Master (tm) v8.02

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.

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