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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

5 from 2 votes
Servings 6
Prep Time 10 minutes
Total Time 10 minutes


  • 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:

  • 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


  • In a large bowl add all ingredients except mayo and taco seasoning and combine.
  • In a small bowl mix together mayo and 1 tablespoon taco seasoning and add to chicken mixture.
  • Serve immediately or place in containers in refrigerator  for later.


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.


Serving: 6gCalories: 144kcalCarbohydrates: 8.1gProtein: 14.6gFat: 6gSaturated Fat: 1.1gCholesterol: 39mgSodium: 374mgFiber: 1.2gSugar: 3g
Author: Lexi

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Recipe Rating


  1. 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!

  2. 5 stars
    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!

  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. 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.

  5. 5 stars
    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!

  6. 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?!