Taco Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Taco Chicken Salad is a quick, no-cook dish combining shredded chicken with black beans, corn, and crispy lettuce in a spiced mayonnaise dressing. Bold, zesty flavors and crunchy textures make it satisfying and summery. Perfect for a light lunch or dinner when you want something fast and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups shredded chicken (see notes)
- 1-15 oz can black beans (rinsed and drained)
- 1/2 red onion (finely diced)
- 1 cup roasted red peppers (finely diced)
- 1/2 cup pickled jalepeño (finely diced)
- 1 cup romaine lettuce (finely sliced)
- Optional: Shredded cheddar cheese
- Optional: 1/3 cup corn kernels
- 1/3 cup good quality mayonnaise
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- Pinch dried oregano
- Optional: 1/2 teaspoon cayenne powder
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1269mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.