Grilled Chicken and Red Pepper Taco

Yields:	6 servings
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1 1/2	pounds	chicken breast halves, boneless and skinless
2	each	sweet red bell peppers	roasted, peeled
2	each	celery stalks	washed, sliced
1	each	red onion	peeled, chopped
1/2	cup	black beans	cooked
1/4	cup	cilantro leaves	chopped
1/4	cup	balsamic vinegar
1/4	cup	vegetable oil
1/4	cup	orange juice
1/4	cup	lime juice
2	each	garlic cloves	peeled, minced
1	teaspoon	coriander seeds	ground
1/2	teaspoon	black pepper
1/2	teaspoon	salt
1/4	cup	sour cream
6	each	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.

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