Taco Chicken Salad

This healthy Taco Chicken Salad recipe is the perfect switch up from your classic chicken salad recipe. All the taco flavors you love, made into a great meal prep lunch recipe. Gluten-free and paleo-friendly, and a perfect, kid-friendly chicken salad!

Taco Chicken Salad

This chicken taco salad recipe is a perfect spin on my favorite lunch. I made chicken salad weekly on Sundays for our meal prep to have for the next few days for lunch, and I simply love this spin on a classic chicken salad.

Serve this chicken salad over a salad, as lettuce wraps, in tortillas, as sandwiches, and so many other ways! It’s versatile, packed with veggies and protein, and a great lunch to prepare ahead of time!

How many days can you keep homemade chicken salad?

I like to keep my homemade chicken salad for 3 to 5 days in the refrigerator!

Taco chicken salad ingredients

Want other chicken salad recipes? Try these:

Chicken Taco Salad Recipe

Taco chicken salad lettuce wraps

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Taco Chicken Salad

  • Author: Lexi
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 1x
Scale

Ingredients

  • 2 cups shredded chicken (see notes)
  • 115 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:

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

  1. In a large bowl add all ingredients except mayo and taco seasoning and combine.
  2. In a small bowl mix together mayo and 1 tablespoon taco seasoning and add to chicken mixture.
  3. 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.

Nutrition

  • Serving Size: 6
  • Calories: 144
  • Sugar: 3g
  • Sodium: 374mg
  • Fat: 6g
  • Saturated Fat: 1.1g
  • Carbohydrates: 8.1g
  • Fiber: 1.2g
  • Protein: 14.6g
  • Cholesterol: 39mg

13 comments
February 21, 2018

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13 Responses

  1. 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!

    5.0 rating

  2. 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

  3. 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 ?

  4. 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!

    5.0 rating

  5. 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!

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