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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 and great for Summer BBQ's!
Course
Main Course
Cuisine
Mexican
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings
8
tacos
Calories
144
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
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.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
19
g
|
Protein:
12
g
|
Fat:
1
g
|
Cholesterol:
24
mg
|
Sodium:
326
mg
|
Potassium:
330
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
180
mg
|
Vitamin C:
16.9
mg
|
Calcium:
55
mg
|
Iron:
1.2
mg