Taco Chicken Salad
Servings: 6 servings
Equipment
- 1 Large Bowl
- 1 Small Bowl
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.
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 8g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 1044mg | Potassium: 231mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1715IU | Vitamin C: 24mg | Calcium: 26mg | Iron: 2mg