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Easy & Zesty Taco Chicken Salad

This incredible Taco Chicken Salad is everything you love about tacos—zesty flavors, vibrant colors—in a wonderfully refreshing, creamy salad form. It comes together in a flash, making it perfect for busy weeknights or lazy weekend lunches.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1 tbsp taco seasoning
  • 1 clove garlic minced
  • 2 cups shredded rotisserie chicken or any cooked chicken
  • 1/2 cup red bell pepper diced
  • 1/2 cup yellow bell pepper diced
  • 1/3 cup red onion diced
  • 1/4 cup celery diced (or jicama)
  • 1/4 cup cilantro chopped
  • 1 tbsp jalapeño minced
  • kosher salt to taste
  • black pepper to taste
  • avocado for garnish
  • extra cilantro for garnish

Equipment

  • Large bowl
  • Whisk

Method
 

  1. Step 1: Whisk the dressing: In a large bowl, whisk together Greek yogurt, lime juice, taco seasoning, and minced garlic until smooth and creamy.
  2. Step 2: Add the good stuff: Into the bowl with the dressing, gently add shredded chicken, diced red and yellow bell peppers, diced red onion, diced celery (or jicama), chopped cilantro, and minced jalapeño.
  3. Step 3: Combine and season: Stir thoroughly until all ingredients are well coated. Taste and season with kosher salt and black pepper to your liking.
  4. Step 4: Garnish and serve: Garnish your finished Taco Chicken Salad with slices or cubes of fresh avocado and a sprinkle of extra cilantro. Serve on its own, in lettuce wraps, rolled into tortillas, or piled on tortilla chips.

Notes

This salad is versatile! Substitute chicken with cooked chicken breast, leftover turkey, canned chicken, black beans, or chickpeas. Add other diced veggies like corn, deseeded tomatoes, shredded lettuce, or shredded carrots. For more heat, add more minced jalapeño (with seeds), cayenne pepper, or hot sauce; for less heat, remove seeds or omit. For a richer dressing, swap half the Greek yogurt for sour cream or mayonnaise, or mash avocado into the dressing. Serve on whole wheat bread, as a topping for nachos, or stuffed into bell pepper halves. For extra crunch, add crushed tortilla chips, toasted pumpkin seeds, or crispy fried onions. Chill the salad in the fridge for at least 30 minutes to allow flavors to meld. Don't over-mix. Always taste and adjust seasoning to your palate. For meal prep, shred chicken and chop veggies in advance, storing separately. Whisk dressing and combine everything shortly before serving for best texture. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If including avocado in the main mix, add it right before serving to prevent browning.