Grilled Chicken and Red Pepper Tacos

This recipe yields 6 servings.Slice, and set aside.
IngredientsCombine the bell peppers, celery, onion, black beans
1 1/2 lb boneless, skinless chickenand cilantro in a mixing bowl. Combine the vinegar, oil,
2    red bell peppers roasted and peeledorange juice, lime juice, garlic, coriander, pepper.
2    stalks celery,washed and slicedCombine with salt and sour cream or yogurt in a jar
1    med red onion,peeled and choppedwith a tight-fitting lid.
1/2 c  black beans, cookedShake well, and pour the dressing over the
1/4 c  cilantro leaves, choppedvegetables. Marinate the vegetables for 1 hour at
1/4 c  balsamic vinegarroom temperature.
1/4 c  oilPlace a large skillet over medium heat, and grill the
1/4 c  orange juicetortillas for 30 seconds on a side to soften. To serve,
1/4 c  lime juicedivide the chicken among the tortillas, placing it at the
2    cloves garlic, peeled and mincedcenter of the tortilla. Divide the vegetables and their
1 t  coriander seed, grounddressing on top of the chicken, and roll the tortilla into
1/2 t  peppera cylinder.
1/2 t  saltServe immediately; the dish should be at room
1/4 c  sour cream (or non-fat yoghurt)temperature.
6    (8-in) flour tortillasNote:
PreparationThe chicken breasts, vegetable mixture and dressing
Light your grill or start your broiler.can all be prepared up to 24 hours in advance.
Pound the chicken breasts to an even thickness, andDo not marinate the vegetables for more than 1
grill or broil on both sides until cookedthrough, but nothour. Cover with aluminum foil to reheat. Reheat the
dried out, about 4 minutes on a side. It makes sensechicken in a 300F oven for 15 minutes, and allow to
to grill the peppers at the same time, taking care notrest for 5 minutes before serving.
to over cook them.