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

5.0 rating
2 reviews

Taco Chicken Salad


Yields 6
Prep Time 10 minutes

Total Time 10



Author: Lexi
Scale This Recipe

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

Directions

  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.

Recipe 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

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11 comments
February 21, 2018

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Join The Discussion

11 responses to “Taco Chicken Salad”

  1. Gaby Dalkin says:

    A picture-perfect salad !

  2. Natalie says:

    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?!

  3. Colleen says:

    What is the sauce made of?

  4. Kaitlin says:

    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

  5. Ann says:

    Beans are not considered Paleo.

  6. Tena says:

    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

  7. Rachel says:

    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 ?

  8. Amanda says:

    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

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