Happy Cinco De Mayo everyone! I hope you’re having a great day celebrating with tacos, sombreros and maybe some margaritas 😉
I joined my friends at San Diego 6 again this morning to prepare a Gluten Free Cinco De Mayo feast complete with Blackberry Jalapeño Margaritas, Avocado Tacos, Deconstructed Mexican Street Corn and Buffalo Chili Lime Shrimp Lettuce Wraps from my cookbook Buffalo Style.
After the segment it was time to head home and whip up these Mexican Chicken Salad Tacos for Cinco De Mayo lunch!
Not only are these tacos perfect for today, they’re great for BBQ’s all summer long. A delicious, healthy and flavorful chicken salad is always a hit (Cherry Tarragon Chicken Salad Sandwich, Greek Chicken Salad Sandwich, Thai Peanut Chicken Salad, um yes please!)
I decided to expand on my growing collection of chicken salad recipes with these Mexican Chicken Salad Tacos. They’re light, fresh, simple and scrumptious!
- 2 cups chicken breasts (boneless, skinless, cooked and shredded)
- ¼ cup jalapeños (chopped)
- 1 cup black beans
- 1 cup roasted bell peppers (chopped)
- 2 tbsp fresh cilantro
- ½ cup greek yogurt
- 1 tbsp taco seasoning (click for homemade recipe)
- 2 limes (1 juiced – 1 sliced in wedges)
- 8 small tortillas
Combine the chicken, jalapeños, black beans, bell peppers and cilantro in a large bowl.
Add the greek yogurt, taco seasoning and juice of one lime. Mix all of the ingredients together.
Serve the chicken salad at room temperature or place in the refrigerator to serve chilled.
Place the salad in a warm tortilla and serve with a lime wedge to squeeze over the top.
I also added a little queso fresco and roasted poblano corn salsa on top, yummy!
♦ Gluten Free Option: This recipe is gluten-free.