Taco Chicken Salad
Published on February 10, 2025
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Quick Summary
This easy-to-make Taco Chicken Salad recipe takes the traditional chicken salad and gives it a zesty twist with taco seasoning, Greek yogurt, crunchy vegetables, lime, and fresh cilantro. It’s packed with protein and perfect for meal prep, a quick lunch, or a satisfying dinner.
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Why You’ll Love This Taco Chicken Salad
- Easy to Make: This flavorful chicken salad only takes 15 minutes to make!
- Bold Flavors: Taco seasoning brings a flavorful punch to the salad and the addition of fresh lime juice and cilantro gives this salad a refreshing, citrusy flavor that makes it feel light and vibrant.
- Packed with Protein: Made with lean chicken breast and plain Greek yogurt, this salad is loaded with protein, making it a filling meal that will keep you energized throughout the day.
- Perfect for Meal Prep: This salad is super easy to prepare in advance. Store it in individual containers for a grab-and-go lunch or dinner throughout the week.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.
- Chicken: Shredded or diced, this will be the base of your salad and the source of lean protein. I like to use rotisserie chicken to keep the salad super simple.
- Greek Yogurt: Instead of mayonnaise, I use plain Greek yogurt to create a creamy, tangy texture while providing extra protein and probiotics for gut health.
- Taco Seasoning: This is what gives the salad that taco flavor! I recommend using our homemade taco seasoning, it is perfect, but of course store-bought will work too.
- Crunchy Vegetables: Fresh bell peppers, celery, and red onion add a satisfying crunch. Jicama is also nice in this salad! For a little heat, I add jalapeño pepper too.
How to Make Taco Chicken Salad
- Make the dressing. Whisk together the Greek yogurt, lime juice, taco seasoning, and garlic in a large bowl. The dressing will be nice and creamy!
- Add the chicken and veggies. Add the shredded chicken, peppers, onion, celery, cilantro, and jalapeño. Look at those beautiful colors!
- Mix together. Stir until well coated. The salad will be nice and thick. Season with salt and black pepper, to taste. If you want spicy kick, you can add a dash of hot sauce.
- Garnish. I like to finish the salad with freshly chopped cilantro and chopped avocado. So fresh!
Serving Suggestions
This salad is very versatile and can be served in a variety of ways.
- Over greens: Serve the salad over a bed of mixed greens or lettuce for a refreshing salad bowl.
- As a wrap: Scoop the salad into a whole-wheat tortilla or lettuce wrap for a low-carb option.
- On top of toast: Add the chicken salad on top of avocado toast!
- With tortilla chips: If you love a little crunch, serve with a side of tortilla chips for dipping.
- In a bowl: Enjoy it on its own in a bowl for a simple, quick meal. If you want to add rice or beans, go for it!
How to Store
- Store the salad in an airtight container in the fridge for up to 4 days. The salad is best enjoyed within this time frame for maximum freshness. If you are going to top the salad with avocado, wait to add it right before serving.
More Easy Salad Recipes
Easy Taco Chicken Salad
This salad combines tender chicken with zesty taco seasoning, creamy Greek yogurt, and crunchy veggies like bell peppers and celery, creating a flavorful and satisfying dish. Perfect for meal prep or a light lunch!
Ingredients
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon taco seasoning
- 1 clove garlic, minced
- 2 cups shredded rotisserie chicken
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/3 cup diced red onion
- 1/4 cup diced celery (or jicama)
- 1/4 cup chopped cilantro
- 1 tablespoon minced jalapeño
- Kosher salt and black pepper, to taste
- Garnish: avocado and extra cilantro, optional
Instructions
- In a large bowl, whisk together the Greek yogurt, lime juice, taco seasoning, and garlic.
- Add the shredded chicken, peppers, onion, celery, cilantro, and jalapeño.
- Stir until well coated. Season with salt and pepper, to taste. Garnish with avocado and cilantro, if desired.
- Enjoy plain or eat in a lettuce wrap, tortilla, or with tortilla chips.
Notes
Store the salad in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 138kcal, Carbohydrates: 6g, Protein: 24g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Cholesterol: 64mg, Sodium: 305mg, Potassium: 370mg, Fiber: 1g, Sugar: 2g, Vitamin A: 791IU, Vitamin C: 61mg, Calcium: 49mg, Iron: 1mg
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