Dinner

Easy Taco Chicken Salad Recipe

ByNoah Steele March 20, 2026March 20, 2026

Introduction

This Easy Taco Chicken Salad is a fresh and flavorful twist on classic taco ingredients combined into a creamy, tangy salad. Perfect for a quick lunch or a light dinner, it’s simple to prepare and versatile enough to enjoy on its own or wrapped in your favorite tortilla.

A white speckled bowl filled with a chunky mixed salad made of finely chopped red and yellow bell peppers, red onions, green herbs, and a creamy light beige base, garnished with a small green lime wedge on top. A metal spoon rests inside the bowl on the left side. Around the bowl, on a white marbled surface, are scattered tortilla chips in a white bowl, green lettuce leaves in a white bowl, fresh green cilantro in a wooden bowl, lime wedges in a small white bowl, a halved avocado with a visible pit, and a small wooden bowl of salt and pepper. The colors are vibrant and fresh with a natural and rustic feel. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, whisk together the Greek yogurt, lime juice, taco seasoning, and minced garlic until smooth.
Step 2: Add the shredded chicken, red and yellow bell peppers, red onion, celery (or jicama), cilantro, and jalapeño to the bowl.

Step 3: Stir everything together until the ingredients are well coated with the yogurt mixture. Season with kosher salt and black pepper to taste.
Step 4: Garnish with sliced avocado and extra cilantro if desired. Serve plain, in a lettuce wrap, a tortilla, or alongside tortilla chips.

Tips & Variations

For extra creaminess, add a tablespoon of sour cream or mayonnaise to the dressing.

Use cooked chicken breast if you don’t have rotisserie chicken on hand.
Swap jalapeño for a milder pepper if you prefer less heat.
Try adding black beans or corn for a heartier salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors may meld further, making it even tastier. If it thickens, stir in a splash of lime juice or water before serving. Best enjoyed chilled or at room temperature.

How to Serve

A large white speckled bowl holds a chunky mixture of light pinkish-beige tuna salad mixed with finely chopped red and yellow peppers, red onion, and green herbs, topped with a small lime wedge on the right side. A metal spoon rests inside the bowl on the left side. Surrounding this bowl on a white marbled surface are fresh green butter lettuce on a white speckled plate at the top left, a white bowl filled with yellow tortilla chips on the top right, half an avocado with the pit showing and the other half next to it on the bottom right, a small bowl of fresh green cilantro leaves in the bottom center, a small bowl with lime slices on the bottom left, and a small wooden bowl with coarse salt and black pepper on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it holds up well when prepared a few hours in advance, making it great for meal prep or picnics.

Can I use a different type of yogurt?

Plain Greek yogurt works best for its creaminess and tang, but you can substitute regular plain yogurt if needed, keeping in mind the texture will be thinner.