Mexican Chicken Salad Tacos

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This fresh and flavorful Mexican Chicken Salad recipe is perfect wrapped up in a tortilla for a new twist on tacos. It’s also a great chicken salad to serve at Summer BBQ’s!

Mexican Chicken Salad Tacos

Happy Cinco De Mayo everyone! I hope you’re having a great day celebrating with tacos, sombreros and maybe some margaritas! 😉

I started my Cinco De Mayo bright and early grilling  corn on my balcony at 6 AM while preparing for my appearance on San Diego 6 News.

Chicken Salad Tacos

I joined my friends at San Diego 6 this morning to prepare a Gluten Free Cinco De Mayo feast.

The feast was complete with Blackberry Jalapeño Margaritas, Avocado Tacos, Deconstructed Mexican Street Corn and Buffalo Chili Lime Shrimp Lettuce Wraps from my cookbook Buffalo Style.

Mexican Chicken Salad Tacos

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!

Mexican Chicken Salad Ingredients

Mexican Chicken Salad Tacos Ingredients

  • 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

Mexican Chicken Salad Tacos Instructions

Combine the chicken, jalapeños, black beans, bell peppers and cilantro in a large bowl.

Mexican Chicken Salad Recipe

Add the greek yogurt, taco seasoning and juice of one lime. Mix all of the ingredients together.

Mexican Chicken Salad Recipe

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.

Gluten Free Chicken Salad Tacos

I also added a little queso fresco and roasted poblano corn salsa on top. Yummy!

Gluten Free Mexican Chicken Salad

Gluten Free Chicken Salad Tacos
5 from 1 vote
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Mexican Chicken Salad Tacos

This fresh and flavorful Mexican Chicken Salad recipe is perfect wrapped up in a tortilla for a new twist on tacos and great for Summer BBQ's!

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 tacos
Calories 144 kcal
Author Whitney Bond

Ingredients

  • 2 cups chicken breasts boneless, skinless, cooked and shredded
  • ¼ cup jalapeños minced
  • 1 cup black beans from can - drained & rinsed
  • 1 cup roasted red bell peppers diced
  • 2 tbsp fresh cilantro chopped
  • ½ cup greek yogurt
  • 1 tbsp taco seasoning click for homemade recipe
  • 2 limes 1 juiced – 1 sliced in wedges
  • 8 small corn tortillas

Instructions

  1. Combine the chicken, jalapeños, black beans, bell peppers and cilantro in a large bowl.
  2. Add the greek yogurt, taco seasoning and juice of one lime.
  3. Mix all of the ingredients together.
  4. Serve the chicken salad at room temperature or place in the refrigerator to serve chilled.
  5. Place the salad in a warm tortilla and serve with a lime wedge to squeeze over the top.