Taco Chicken Salad Recipe

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  • 1 tbsp canola oil
  • 1 ½ pounds uncooked boneless skinless chicken breasts, (diced into ½” cubes)
  • 1 ounce packet of taco seasoning
  • ½ cup corn kernels
  • ½ cup drained and rinsed canned black beans
  • ¼ cup diced tomatoes
  • ¼ cup sliced radishes
  • ½ medium ripe avocado
  • 2 tablespoons light sour cream
  • To taste: hopped cilantro or scallions


  1. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and saute until lightly brown and cooked through for about 5-7 minutes. Stir in taco seasoning and mix well. Remove from pan and place in a bowl using a slotted spoon to remove excess oil. Chill in refrigerator until the meat is completely cooled.
  2. In a large mixing bowl, combine chilled chicken, corn, black beans, tomatoes and radishes. Mix well.
  3. Scoop out all the avocado meat using a spoon and drop it into a mixing bowl. Mash the avocado using a fork and stir in sour cream.
  4. Combine the avocado and chicken mixture and mix well until chicken is completely coated with avocado. Finish by adding cilantro and scallions. Serve at room temperature or chilled.
  5. Makes 6 servings

Nutrition Information:

238 calories | 10 g carbs | 2 g sugars | 8 g fat | 1 g saturated fat | 28 g protein | 3 g fiber | Smart Points and PP+: 5 per (3/4 cup) serving

Recipe Adabted from Emilybites.com

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