Taco Chicken Salad

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Taco Chicken Salad

Serves: 4
Prep time: 15 minutes
Chill time: 1 hour (optional)

This Taco Chicken Salad is such a flavorful twist on classic chicken salad.

Shredded chicken, corn, black beans, onion and green chiles get tossed with a delicious salsa based dressing to make a chicken salad sandwich that everyone will love!

A close-up of a chicken salad sandwich with corn, black beans, and diced red peppers on a white plate, set on a red checkered cloth.

How To Make Taco Chicken Salad

A variety of ingredients in bowls, including shredded chicken, mayonnaise, sour cream, black beans, salsa, red onion, corn, red pepper, pickled jalapeños, lime, and fresh parsley.

Ingredients

  • 3 cups shredded chicken breast
  • 4 ounce can green chiles
  • 1 cup cooked corn, drained
  • 1 cup black beans, drained and rinsed
  • 1 small red bell pepper, diced
  • ½ red onion diced
  • ¼ cup fresh cilantro chopped
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup salsa
  • 1 tablespoon taco seasoning
  • 1 tablespoon fresh lime juice
Close-up of a creamy salad mixture with shredded chicken, black beans, corn, diced red onions, and red bell peppers.

Step-by-Step Guide

1. In a large bowl combine the shredded chicken, green chiles, corn, black beans, bell pepper, onion, and cilantro.

A glass bowl with chopped chicken, red onion, parsley, diced pickles, black beans, red bell pepper, and corn; below, a bowl with mayonnaise, sour cream, salsa, and taco seasoning.

2. In a small bowl combine the mayonnaise, sour cream, salsa, taco seasoning and lime juice.

A glass bowl contains shredded chicken, chopped cilantro, black beans, corn, red bell pepper, jalapeños, and a creamy dressing, with a spoon resting on the side.

3. Toss the dressing with the chicken mixture.

4. Garnish with cilantro.

A glass bowl filled with a mixture of chopped vegetables, black beans, corn, and creamy dressing, with a spoon resting inside.

5. Serve!

A chicken salad sandwich on thick sliced bread, filled with a mixture of chicken, black beans, corn, red bell pepper, and creamy dressing.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can add a bit of red pepper flake, jalapenos or sriracha for more kick.
  • You can substitute green onions for the red onion if you prefer.
A chicken salad sandwich with beans and vegetables on white bread sits on a white plate, with fresh parsley and a lime in the background on a red checkered cloth.

Taco Chicken Salad

Print Recipe
A chicken salad sandwich on thick sliced bread, filled with a mixture of chicken, black beans, corn, red bell pepper, and creamy dressing.
Prep Time:15 minutes
Chill Time:1 hour
Total Time:1 hour 15 minutes

Ingredients

  • 3 cups shredded chicken breast
  • 4 ounce can green chiles
  • 1 cup cooked corn drained
  • 1 cup black beans drained and rinsed
  • 1 small red bell pepper diced
  • ½ red onion diced
  • ¼ cup fresh cilantro chopped
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup salsa
  • 1 tablespoon taco seasoning
  • 1 tablespoon fresh lime juice

Instructions

  • In a large bowl combine the shredded chicken, green chiles, corn, black beans, bell pepper, onion, and cilantro.
  • In a small bowl combine the mayonnaise, sour cream, salsa, taco seasoning and lime juice.
  • Toss the dressing with the chicken mixture.
  • Garnish with cilantro.
  • Serve!
Servings: 4 people
A chicken salad sandwich with corn, black beans, and diced red peppers on yellow bread, served on a white plate with a red-checkered napkin. Parsley and kitchen utensils in the background.

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