Saturday, February 15, 2025

Healthy Chicken Taco Salad Recipe


this Healthy Chicken Taco Salad Recipe Combine all the delicious and fun ingredients of chicken tacos in an easy-to-make low-carb meal! Ready in just 10 minutes, perfect for preparing high-protein meals during busy weeks.

Not only is it delicious and kid-friendly, but this Chicken Taco Salad is delicious too gluten free, dairy free, Nut free, antiquityand Overall 30!

Chicken Taco Salad, lettuce wrapped on a plate.

Healthy Chicken Salad Tacos Recipe

I make chicken salad almost every Sunday for weekly meal prep. Although I like the classic options e.g. Cranberry Walnut Chicken SaladI also love switching things up with interesting flavor combinations.

So when longing Chicken Tacos It felt like a perfect opportunity to experiment. Luckily, this Chicken Taco Salad recipe won’t disappoint!

It has all the flavors you know and love, but skips the tortilla shells and combines all the ingredients in one bowl. Therefore, it keeps well and can be eaten in a variety of ways so you'll never get bored. This recipe has quickly become one of my family’s favorite meals and I know you will love it too.

Chicken Taco Salad ingredients in a bowl. Chicken Taco Salad ingredients in a bowl.

Required ingredients and substitutions

*Scroll down to the recipe card for the full recipe and ingredient list!

  • chicken: I usually use the leftover Chicken shredsbut grilled chicken works great too!
  • Black beans: Make sure to rinse well and drain well. If you need to keep this recipe Whole30-friendly, feel free to omit the beans.
  • vegetable: Red onions, roasted red peppers, pickled jalapeños, and romaine lettuce add lots of crunch and salty, tangy flavor with just a hint of spice.
  • Optional cheese: I like to add shredded cheddar cheese. Plant-based cheese works too!
  • Optional corn kernels: These enhance the texture and add a bit of sweetness. Use thawed frozen corn, drained canned corn, grilled corn kernelsor Instant Pot Fresh Corn.
  • mayonnaise: This forms the basis of the dressing. I like avocado mayonnaise, but any will do.
  • Taco Seasoning: I use mine Homemade Tacosbut store-bought packaging works well too.
A Bowl of Chicken Taco Salad. A Bowl of Chicken Taco Salad.

Taste changes

  • Use another type of meat. You can replace the chicken with shredded turkey. Or, use ground beef instead.
  • Make it vegetarian. Feel free to omit the chicken to make this chicken taco salad vegetarian. Adding extra black or pinto beans is a great way to boost the protein content.
  • Mix and match different ingredients. Add any of your favorite taco toppings. Dice tomatoes, Corn enchiladaslime juice and avocado slices all work well.
  • Use different dressings. Swap the mayonnaise for Greek yogurt to add more protein. Or, use ranch dressing for a slightly different flavor.

How to Make the Best Chicken Taco Salad Recipe

  1. Mixed Salad Ingredients: In a large bowl, add all of the taco salad ingredients except the mayonnaise and taco seasoning.
  2. Create dressing: In a second small bowl, stir mayonnaise and 1 tablespoon taco seasoning.
  3. toss: Pour the mayonnaise mixture over the salad and stir gently to combine and coat all ingredients.

Prepare chicken

If you don't have pre-cooked chicken on hand, you can quickly cook boneless, skinless chicken breasts on the stove. Heat olive oil in a skillet over medium-high heat. Once hot, add chicken.

Cook chicken for a few minutes on each side, or until internal temperature reaches 165° F.

Chicken tortilla salad lettuce wrap in one hand. Chicken tortilla salad lettuce wrap in one hand.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, this is a great recipe, make it ahead of time and it tastes even better the next day! To preserve freshness, transfer salad to an airtight container and store in the refrigerator for 3-5 days.

Can I freeze leftovers?

Unfortunately, this salad didn't thaw well. The vegetables will become soggy and the mayonnaise will separate. Luckily, preparing it fresh is quick and easy!

How should I serve chicken taco salad?

Serve this chicken salad with veggies as a salad, in a lettuce wrap, in a tortilla, as a sandwich, as a dip for crackers, nachos or veggies, and many other ways!

More Chicken Salad Recipes You’ll Love

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  • 2 cup Chicken shreds See note
  • 1-15 ounce Can black beans be used? Rinse and drain
  • 1/2 shallots finely dice
  • 1 cup roasted red peppers finely dice
  • 1/2 cup Pickled Jalapenos finely dice
  • 1 cup lettuce cut very finely
  • Optional: shredded cheddar cheese
  • Optional: 1/3 cup corn kernels
  • 1/3 cup Premium Mayonnaise

1 tablespoon Taco Seasoning:

  • 1 teaspoon chili
  • 1 teaspoon paprika
  • 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 chili powder
  • Add all ingredients except mayonnaise and taco seasoning to a large bowl and mix.

    2 cups shredded chicken, 1-15 oz can black beans, 1/2 red onion, 1 cup roasted red peppers, 1/2 cup pickled jalapenos, 1 cup romaine lettuce, Optional: shredded cheddar cheese, Optional: 1/3 cup corn kernels

  • Mix mayonnaise and 1 tablespoon taco seasoning in a small bowl and add to chicken mixture.

    1/3 cup good quality mayonnaise, 1 teaspoon paprika, 1 teaspoon paprika, 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 chili powder

  • Serve immediately or store in a container in the refrigerator for later use.

  • For added convenience, use a store-bought rotisserie chicken.
  • Want to make your own shredded chicken? follow this recipe!
  • Omit Whole30 compliant beans.
  • Store leftovers in an airtight container in the refrigerator for 3-5 days.

Serve: 1ServeCalories: 109kilocaloriescarbohydrate: 8Gprotein: 13Gfat: 3GSaturated fat: 1GPolyunsaturated fats: 1GMonounsaturated fats: 1Gcholesterol: 35milligramssodium: 1044milligramsPotassium: Chapter 231milligramsfiber: 3Gsugar: 2GVitamin A: 1715IUVitamin C: twenty fourmilligramscalcium: 26milligramsiron: 2milligrams





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