Taco Chicken Salad
This Taco Chicken Salad is a great addition to your lunch rotation and will instantly replace any ordinary chicken salad recipe.
GLUTEN FREE LUNCH RECIPESAPPETIZERS & SALADS
Lauren Vasnelis
7/6/2026
Taco Chicken Salad
If you love tacos but want something lighter, this Taco Chicken Salad is the perfect recipe. Packed with seasoned chicken, fresh vegetables, black beans, and a creamy taco dressing, it's full of bold flavor while being incredibly easy to make. I used a yellow bell pepper for a pop of color, but any color works beautifully. Enjoy it on its own, pile it onto your favorite bread for an incredible sandwich, or serve it over a bed of lettuce for an easy lunch or meal prep option.
Servings: 4
Prep Time: 10 minutes
Assembly Time: 10 minutes
Refrigeration Time: 1 hour
Ingredient Breakdown
Canned Chicken
Canned chicken makes this recipe incredibly quick and convenient while still providing plenty of lean protein. Be sure to drain it well before mixing. Fresh baked or steamed works great too but make sure it's completely chilled.
Tomatoes
Removing the pulp keeps the salad from becoming watery while still adding fresh tomato flavor.
Yellow Bell Pepper
I used a yellow bell pepper because the bright color contrasts beautifully with the rest of the ingredients, but red, orange, or green peppers all work just as well.
Black Beans
Black beans add protein, fiber, and classic taco flavor. Pinto Beans work great too,.
Fresh Lime Juice
Fresh lime juice brightens the entire salad and balances the creamy dressing.
Homemade Taco Seasoning
A simple homemade seasoning blend creates bold taco flavor without relying on packaged seasoning mixes. Check out my blend recipe below.
Ingredients
Chicken Salad
Two 12.5-ounce cans chicken, drained
1 small yellow onion, diced
2 small tomatoes, diced, with the pulp removed
1 small yellow bell pepper, diced (any color works)
¼ cup black beans
½ cup mayonnaise
Juice of 1 lime
½ cup chopped fresh cilantro (optional)
Taco Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika (regular paprika works too)
½ teaspoon garlic powder
½ teaspoon onion powder
1½ teaspoons dried oregano
Salt, to taste
Black pepper, to taste
Pinch of cayenne pepper
Instructions
Drain the canned chicken well and add it to a large mixing bowl.
Dice the onion, yellow bell pepper, and tomatoes, removing the tomato pulp before dicing. Add everything to the bowl.
Add the homemade taco seasoning, black beans, mayonnaise, and fresh lime juice.
Mix until everything is thoroughly combined.
Taste and adjust the seasoning if needed. If you prefer a creamier salad, add a little more mayonnaise.
Fold in the chopped fresh cilantro, if using.
Cover and refrigerate for 1 hour to allow the flavors to come together.
Serve chilled over a bed of lettuce or pile it onto your favorite gluten-free bread. I love serving mine on Schär Multigrain Ciabatta Rolls, but any gluten-free or traditional bread works beautifully.
Notes
Removing the tomato pulp keeps the salad from becoming watery.
Yellow bell pepper adds beautiful color, but any bell pepper works.
Fresh lime juice makes a big difference. It's much brighter than bottled.
Cilantro is optional if you're not a fan.
This salad is even better after it's chilled.
Frequently Asked Questions
Can I use rotisserie chicken instead of canned chicken?
Absolutely! Rotisserie chicken or cooked shredded chicken both work wonderfully.
Do I have to use cilantro?
No. Cilantro is completely optional, so feel free to leave it out if you don't enjoy it.
Can I use a different color bell pepper?
Yes! I use yellow for the color contrast, but red, orange, or green bell peppers all taste great.
Can I use packaged taco seasoning?
You can, but I prefer making my own seasoning blend because it lets you control the salt and spice level while avoiding unnecessary additives.
How long will Taco Chicken Salad keep?
Store it in an airtight container in the refrigerator for up to 4 days.
What's the best way to serve it?
It's delicious over lettuce, scooped with tortilla chips, wrapped in lettuce leaves, or served on your favorite gluten-free bread. My favorite is Schär Multigrain Ciabatta Rolls.
