Recipe - Grilled Chicken And Red Pepper Taco

1 One half pound Boneless, skinless chicken b
2 Red bell peppers roasted pee
2 Stalks celery, washed and sl
1 Med red onion, peeled and ch
One half cup Cooked black beans (about 2
One fourth cup Chopped cilantro leaves
One fourth cup Balsamic vinegar
One fourth cup Oil
One fourth cup Orange juice
One fourth cup Lime juice
2 Cloves garlic, peeled and mi
1 teaspoon Ground coriander seed
One half teaspoon Pepper
One half teaspoon Salt
One fourth cup Sour cream or nonfat yogurt
6 (8in) 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 tightfitting 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini