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Jul 12
16

Taco Chicken Salad

Taco Chicken Salad

If you’re looking for a filling, flavorful, protein-packed lunch idea then this Taco Chicken Salad is for you. Hearty chicken coated in zesty taco seasoning and mixed with sweet corn, black beans, tomatoes, radishes, mashed avocado and sour cream = a flavor party in my mouth. It’s also super versatile, just like any other chicken salad. I’ve been eating it straight up (it’s so good on its own), but you can definitely put it in a Flatout wrap or a sandwich or a lettuce wrap. This Taco Chicken Salad is an easy recipe to throw together one night and then bring for lunches throughout the week, and with 28 grams of protein per serving, it’ll help keep you full until dinner! Still need convincing? Each serving is just 238 calories or 2 Weight Watchers SmartPoints!

Taco Chicken Salad

Need more tasty lunch ideas? Check out my Black and Blue Steak Wraps, Ham and Cheese Twists, Hummus Chicken Salad, Butternut Squash Quinoa Salad, Turkey Club Wonton Cupcakes, Creamy Chicken and Wild Rice Soup, Spicy Southwest Chicken Wraps, Greek Orzo Pasta Salad, Doritos Taco Salad, Zuppa Toscana, Antipasto Salad, California Club Sandwich, Chicken Parmesan Wonton Cupcakes, Cheeseburger Lettuce Wraps, Broccoli Cheddar Soup, Buffalo Chicken Pasta Salad, French Dip Wonton Cupcakes, Cheeseburger Soup, Chinese Chicken Wraps and more in my recipe index!

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Taco Chicken Salad

Yield: 6 (3/4 cup) servings

Ingredients:

  • 1 tablespoon canola oil
  • 1 ½ lbs uncooked boneless skinless chicken breasts, diced into ½” cubes
  • 1 oz packet of taco seasoning
  • ½ cup corn kernels (I used leftover cooked corn cut off the cob, but you can also use drained canned corn)
  • ½ cup drained and rinsed canned black beans
  • ¼ cup diced tomatoes
  • ¼ cup sliced radishes (I sliced mine into thin strips)
  • ½ medium ripe avocado
  • 2 tablespoons light sour cream
  • Optional: chopped cilantro or scallions, to taste

Directions:

  1. In a large skillet, bring the olive oil over medium-high heat and add the diced chicken. Stir until coated with oil. Cook, stirring occasionally, for 5-7 minutes until chicken pieces are cooked through. Drain if necessary and stir in taco seasoning to coat. Remove to a container and allow to cool. Place in the refrigerator until chilled.
  2. When chicken is completely cooled, transfer it to a mixing bowl and add the corn, black beans, tomatoes and radishes. Stir lightly until combined.
  3. Mash the avocado with a fork and then transfer to a small dish. Stir in the sour cream until combined. Spoon the avocado mixture into the bowl with the chicken mixture and then stir together until the chicken salad is coated in the avocado mixture. Stir in cilantro or scallions if using. Serve chilled or at room temperature.

Weight Watchers Freestyle SmartPoints:
2 per (3/4 cup) serving (SP calculated using the recipe builder on weightwatchers.com), a serving was 5 SP on the previous program

Weight Watchers Points Plus:
5 per (3/4 cup) serving (PP calculated using the nutrition info below and a WW PointsPlus calculator)

Nutrition Information:
238 calories, 10 g carbs, 2 g sugars, 8 g fat, 1 g saturated fat, 28 g protein, 3 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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16 Responses to “Taco Chicken Salad”

  1. #
    1
    Whitney — July 12, 2016 @ 9:16 am

    Any recommendations for folks that don’t care for avocado? Otherwise this sounds awesome!

  2. #
    2
    Laura — July 12, 2016 @ 11:39 am

    Will the avocado turn brown or will it be okay since mixed in? I think what I am asking is will it work to make for lunches for the week?

    • Emily Bites replied: — July 12th, 2016 @ 3:22 pm

      The avocado gets mixed in with the taco seasoning and sour cream so the color isn’t green anymore to begin with. It tastes great for lunches throughout the week – that’s what I did with it!

  3. #
    3
    Cassie — July 12, 2016 @ 6:07 pm

    I have never tried radishes before. Is there a substitute or will I not even notice they are in there?

    • Emily Bites replied: — July 13th, 2016 @ 3:31 pm

      I wouldn’t say they’re a prominent flavor in this dish, though they do add a little crunch. I would suggest trying them!

  4. #
    4
    Molly — July 12, 2016 @ 10:16 pm

    Would it work with canned chicken? Do you think the taco seasoning could be mixed in cold or does it have to be used in a cooking process?

    • Emily Bites replied: — July 13th, 2016 @ 3:32 pm

      I’ve never eaten canned chicken before, so I’m not even really sure what it’s like. Try it out and let me know! I think mixing it that way should be okay.

  5. #
    5
    christine davis — July 13, 2016 @ 8:44 pm

    i’m allergic to avocado. Any ideas on what to sub it with?

  6. #
    6
    Teresa — July 20, 2016 @ 2:19 pm

    Just made this for lunch. Wow! It was delicious! I forgot to grab tomatoes at the store so I used salsa. A new favorite! My husband enjoyed it too. Thanks for another great recipe.

  7. #
    7
    Laura — July 21, 2016 @ 2:18 pm

    It was a big hit for dinner served in a crunchy taco shell. I will make this again.

  8. #
    8
    Laura — July 27, 2016 @ 6:23 pm

    Enjoyed this so much.Shared the recipe with a friend and she also loved it.My only suggestion to you is I wish you included sodium in your nutrition info.

  9. #
    9
    Denise Turner — September 8, 2016 @ 2:38 pm

    Oh my, this looks so delicious! I’m going to have to try it next weekend. My husband will surely love it, he loves tacos. Thank you so much for the recipe!

    • Emily Bites replied: — September 11th, 2016 @ 9:00 pm

      I hope it’s a hit! 🙂

  10. #
    10
    Janet — April 13, 2017 @ 5:50 pm

    I’m going to try small shrimp in place of chicken and old bay seasons for taco mix.
    My husband thought that might be good.

  11. #
    11
    Katy — December 7, 2017 @ 6:42 pm

    The recipe says canola oil in the recipe and the instructions say olive oil. Which is it? Does it matter?

    • Emily Bites replied: — December 7th, 2017 @ 6:43 pm

      Oops! It doesn’t matter though 🙂

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