Taco Chicken Salad
Taco Chicken Salad is quick and easy to make. Secretly healthy, it's great to meal prep and enjoy for lunch all week long!
Servings: 4 1 cup servings
Calories: 219kcal
Ingredients
- 2 ½ cups cooked shredded chicken about 1 lb boneless skinless chicken breast, cooked
- 1 cup diced red bell peppers
- ½ cup cooked black beans rinsed and drained
- ½ cup corn
- 1 4oz can diced green chiles
- ½ cup plain nonfat Greek yogurt
- 2 tablespoons lime juice 1 large lime
- 1 tablespoon taco seasoning
- 1 tablespoon finely chopped fresh cilantro optional
Instructions
- Cook the chicken. Bring a pot of water to a boil and boil chicken for 10-14 minutes. You can also cook chicken in the instant pot, crockpot or buy a rotisserie chicken and shred it.
- Once the chicken is cooked, shred the chicken by pulling apart with 2 forks until evenly shredded. Add the cooked chicken to a large mixing bowl.
- Add red bell peppers, black beans, corn, diced greek chiles, yogurt, lime juice, taco seasoning and cilantro.
- Mix together using a spatula until all ingredients are thoroughly combined.
- Serve on a sandwich, over a salad, or enjoy as is!
Nutrition
Serving: 1.25cups | Calories: 219kcal | Carbohydrates: 13g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 76mg | Sodium: 127mg | Potassium: 466mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1307IU | Vitamin C: 51mg | Calcium: 51mg | Iron: 2mg
