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This Healthy Chicken Taco Salad Recipe combines all the savory flavor and fun toppings of chicken tacos in an easy-to-make, low-carb meal! Ready in just 10 minutes, it’s a perfect high-protein meal prep option for busy weeks.
Not only is it delicious and kid-friendly, but this chicken taco salad is also gluten-free, dairy-free, nut-free, Paleo, and Whole30!
Healthy Chicken Salad Taco Recipe
I make chicken salad pretty much every Sunday for our weekly meal prep. While I love classic options like cranberry walnut chicken salad, I also like to switch things up with fun flavor combinations.
So, when a craving for chicken tacos struck it felt like the perfect opportunity to experiment. Luckily, this chicken taco salad recipe does not disappoint!
It has all the flavors you know and love but skips the taco shells and combines all the ingredients in a single bowl instead. As a result, it stores well and can be served in a variety of ways so you never get bored. This recipe has quickly become one of my family’s favorite meals, and I know you’re going to love it, too.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Chicken: I typically use leftover shredded chicken, but rotisserie chicken works well, too!
- Black Beans: Make sure to rinse and drain them well. Feel free to omit the beans if you need to keep this recipe Whole30-friendly.
- Veggies: Red onion, roasted red peppers, pickled jalapeño, and Romaine lettuce add lots of crunch and a savory, tangy flavor with a hint of spice.
- Optional Cheese: I love to include shredded cheddar cheese. Plant-based cheese will also work!
- Optional Corn Kernels: These enhance the texture and add a bit of sweetness. Use thawed frozen corn, drained canned corn, grilled corn kernels, or Instant Pot fresh corn.
- Mayonnaise: This forms the base of the dressing. I like avocado oil mayo, but any will work.
- Taco Seasoning: I use my homemade taco seasoning, but store-bought packets work well, too.
Flavor Variations
- Use another meat. You can swap the chicken out for shredded turkey. Or, use ground beef instead.
- Make it vegetarian. Feel free to omit the chicken to make this chicken taco salad vegetarian. Adding extra black beans or pinto beans is a great way to boost the protein content.
- Mix and match different toppings. Incorporate any taco toppings you like best. Diced tomatoes, corn salsa, lime juice, and avocado slices all work well.
- Use a different dressing. Swap the mayonnaise with Greek yogurt to add more protein. Or, use Ranch dressing for a slightly different taste.
How to Make the Best Chicken Taco Salad Recipe
- Combine the salad ingredients: In a large bowl, add all the taco salad ingredients except for the mayo and taco seasoning.
- Create the dressing: In a second small bowl, whisk the mayo and one tablespoon of the taco seasoning.
- Toss: Pour the mayonnaise mixture over the salad, and gently toss to combine and coat all the ingredients.
Prepare the chicken
If you don’t have pre-made chicken on hand, you can quickly cook the boneless skinless chicken breasts on the stove. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken.
Cook the chicken for a few minutes per side or until the internal temperature reaches 165° F. Then, set the chicken aside until it’s cool enough to touch, and shred it into pieces using your fingers or two forks.
FAQs
Yes, this is a great recipe to make ahead of time and tastes even better the next day! To keep it fresh, transfer your salad to an airtight container, and store it in the fridge for 3-5 days.
Unfortunately, this salad won’t thaw well. The veggies will become soggy, and the mayo will separate. Luckily, it’s quick and easy to prepare fresh!
Serve this chicken salad over greens as a salad, in lettuce wraps, in tortillas, as a sandwich, as a dip with crackers, tortilla chips, or veggies, and in so many other ways!
More Chicken Salad Recipes You’ll Love
- Apple Dill Chicken Salad
- Loaded Chicken Salad
- Smoky Chicken Salad
- Sun-Dried Tomato Chicken Salad
- Honey Mustard Chicken Salad
- Pesto Chicken Salad
Taco Chicken Salad
Ingredients
- 2 cups shredded chicken see notes
- 1-15 oz can black beans rinsed and drained
- 1/2 red onion finely diced
- 1 cup roasted red peppers finely diced
- 1/2 cup pickled jalepeño finely diced
- 1 cup romaine lettuce finely sliced
- Optional: Shredded cheddar cheese
- Optional: 1/3 cup corn kernels
- 1/3 cup good quality mayonnaise
1 tablespoon taco seasoning:
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- Pinch dried oregano
- Optional: 1/2 teaspoon cayenne powder
Instructions
- In a large bowl add all ingredients except mayo and taco seasoning and combine.2 cups shredded chicken, 1-15 oz can black beans, 1/2 red onion, 1 cup roasted red peppers, 1/2 cup pickled jalepeño, 1 cup romaine lettuce, Optional: Shredded cheddar cheese, Optional: 1/3 cup corn kernels
- In a small bowl mix together mayo and 1 tablespoon taco seasoning and add to chicken mixture.1/3 cup good quality mayonnaise, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, Pinch dried oregano, Optional: 1/2 teaspoon cayenne powder
- Serve immediately or place in containers in refrigerator for later.
Notes
- For even more convenience, use a store-bought rotisserie chicken.
- Want to make your own shredded chicken? Follow this recipe!
- Omit beans for Whole30 Compliant.
- Store leftovers in an an airtight container in the fridge for 3-5 days.
Is the taco seasoning missing cumin? It didn’t smell like normal taco seasoning I’ve ever had.
My dry taco seasoning mix includes chili powder, minced onion, minced garlic, cumin, oregano, sage, cayenne, peppers (opt.), salt.
Excellent salad. I made the dressing with 1/4 Cup mayo, 1/4 Cup non-fat yogurt and 1 tablespoon buttermilk. YUMMY!
The the salad I sprinkled on toasted pepitas and some Mexican Blend cheese. This made a fantastic lunch!
I made this but subbed the roasted red peppers for diced green chiles and subbed the corn with cooked, diced sweet potato (just what I had in my house at the time). I doubled the lettuce, chicken, and sauce. So good! I feel like this recipe is really versatile!
We LOVE this recipe! We make it every few weeks to have on hand for a quick, healthy + delicious meal!
I also make it into quesadillas for my two little ones ?
This looks great and I would love to try it but I can see it is low carb but being diabetic I need to know the exact carb count is there way to find this out.
Thanks
Beans are not considered Paleo.
Omit them for strict paleo 🙂 Enjoy!
Love, love, love this salad! I’m a huge Mexican food fan so I jumped at the chance to make this- and it did NOT disappoint. We had it over greens, but it would be good any which way- especially on your All Purpose Bread!
What is the sauce made of?
It’s in the ingredients! Do you not see it?
If I put the salad from 3 to 5 days into the fridge I think the vegetable will become poor and not good to eat anymore?!
We didn’t have an issue – maybe leave the lettuce out if keeping it for 5 days.
A picture-perfect salad !