Taco Chicken Salad Bowl

This taco chicken salad transforms everyday ingredients into a vibrant, protein-packed meal that has rescued my weekday lunches countless times. The combination of tender shredded chicken, colorful vegetables, and zesty seasonings creates a satisfying dish that tastes indulgent while remaining surprisingly healthy.

I discovered this recipe during a particularly hectic work week when I needed something I could make once and enjoy for several days. Now it's become my secret weapon for healthy eating when life gets busy.

Ingredients

• Cooked shredded chicken: provides lean protein and makes this salad substantial enough for a main dish
• Red bell peppers: add sweet crunch and vibrant color plus they're loaded with vitamin C
• Black beans: contribute plant based protein and fiber making this dish more satisfying
• Corn: brings natural sweetness and a pleasant textural contrast
• Diced green chiles: deliver mild heat without overwhelming the other flavors
• Greek yogurt: creates a creamy dressing with extra protein instead of mayonnaise
• Fresh lime juice: brightens all the flavors and adds that essential taco flavor profile
• Taco seasoning: infuses authentic Mexican inspired flavors throughout the salad
• Fresh cilantro: optional but adds a wonderful herbaceous note that elevates the dish

Step-by-Step Instructions

Cook the Chicken:

Bring a large pot of water to a rolling boil over high heat. Add boneless skinless chicken breasts and reduce to a simmer. Cook for 10-14 minutes until the internal temperature reaches 165°F. The chicken should be completely white throughout with no pink remaining. This gentle poaching method ensures juicy tender chicken that shreds easily.

Shred the Chicken:

Remove cooked chicken from the pot and place on a cutting board. Allow to cool slightly about 5 minutes for easier handling. Using two forks pull the chicken apart working with the grain to create even shreds. Transfer the shredded chicken to a large mixing bowl while still warm to better absorb the flavors.

Combine Ingredients:

Add the diced red bell peppers black beans corn and green chiles to the bowl with the chicken. These colorful ingredients should be evenly distributed throughout. Next add the Greek yogurt lime juice taco seasoning and cilantro if using. The yogurt creates a creamy base while the seasonings infuse everything with classic taco flavors.

Mix Thoroughly:

Using a rubber spatula fold all ingredients together with a gentle lifting motion to prevent the chicken from breaking down too much. Continue mixing until everything is evenly coated with the yogurt mixture and the seasonings are well distributed. Take your time here to ensure every bite will have balanced flavors.

Serve Versatilely:

Enjoy your taco chicken salad immediately or refrigerate to let the flavors meld. Serve it over greens rolled in a wrap stuffed in a pita or simply enjoyed straight from the bowl with some tortilla chips for scooping.

Save This

The Greek yogurt is truly the secret ingredient in this recipe. I discovered its potential as a mayo replacement years ago during a kitchen emergency when I ran out of mayonnaise midway through making chicken salad. Now I actually prefer the tangy protein boost it provides.

Make Ahead Magic

This taco chicken salad actually improves with time as the flavors meld together in the refrigerator. Make it on Sunday afternoon and portion into individual containers for grab and go lunches throughout the week. The textures remain distinct and the flavors deepen without any ingredients becoming soggy. For best results consume within four days of preparation.

Customization Options

The beauty of this recipe lies in its adaptability to personal preferences and dietary needs. For a spicier version add diced jalapeños or a dash of hot sauce. Make it vegetarian by replacing the chicken with an extra cup of black beans or cubed firm tofu. Those watching carbs can reduce or omit the corn and beans while adding more bell peppers cucumber or celery for crunch.

Serving Suggestions

Transform this versatile chicken salad into multiple meals throughout the week. Stuff it into halved avocados for a gorgeous lowcarb lunch option. Layer it in a mason jar with greens tomatoes and crushed tortilla chips for a portable taco salad. Warm it slightly and use as a filling for quesadillas with a sprinkle of cheese. The possibilities extend far beyond the basic sandwich or wrap.

Common Queries

→ Can I use rotisserie chicken for this dish?

Absolutely, rotisserie chicken is a great time-saving substitute for shredded chicken in this bowl.

→ Is Greek yogurt necessary?

Greek yogurt adds creaminess and tang, but you can use sour cream or mayonnaise if preferred.

→ How long does it keep in the fridge?

This bowl stays fresh in an airtight container for up to 4 days when refrigerated.

→ Can I make it dairy-free?

Yes, simply substitute the Greek yogurt with a dairy-free alternative like coconut yogurt.

→ What are good serving suggestions?

Enjoy it over leafy greens, wrapped in tortillas, stuffed into sandwiches, or with tortilla chips.

→ Can I add extra vegetables?

Of course! Diced tomatoes, onions, or avocado make excellent additions to this bowl.