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!
Want other chicken salad recipes? Try these:
Chicken Taco Salad Recipe
Taco Chicken Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 1x
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:
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.
- 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.
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
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13 Responses
A picture-perfect salad !
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.
What is the sauce made of?
It’s in the ingredients! Do you not see it?
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!
★★★★★
Beans are not considered Paleo.
Omit them for strict paleo 🙂 Enjoy!
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
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 ?
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!
★★★★★
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!
Is the taco seasoning missing cumin? It didn’t smell like normal taco seasoning I’ve ever had.