Southwest Chicken Salad Tacos Recipe
These easy Southwest Chicken Salad Tacos combine black beans, corn, and bell peppers, creating a rainbow of ingredients that taste delicious.
Servings: 8
Calories: 396kcal
Ingredients
- 3 cups cooked chicken, chopped
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can corn, drained
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, diced
- ¼ cup cilantro, minced
- 1 avocado, diced
- 6 flour tortillas
Dressing
- ¾ cup mayonnaise
- ¾ cup sour cream (or plain Greek yogurt)
- 2 Tablespoons lime juice
- 1 1-ounce packet taco seasoning
- 1 teaspoon onion powder
- ½ teaspoon parsley
Instructions
- Mix all the dressing ingredients in a bowl. Stir until smooth and well combined.
- Add all salad ingredients to a large bowl and toss to combine.
- Pour the dressing over the salad and gently toss until all the ingredients are evenly coated.
- Add a generous serving to each tortilla with your favorite toppings. Enjoy!
Notes
Serve this Southwest Chicken Salad however you like, as tacos, on lettuce, in wraps, or with chips for scooping.
This salad is perfect for meal prep. Prepare all ingredients except the avocado up to 2 days in advance. Store the dressing separately and combine it with the salad just before serving.
Nutrition
Calories: 396kcal | Carbohydrates: 18g | Protein: 17g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 61mg | Sodium: 401mg | Potassium: 409mg | Fiber: 3g | Sugar: 4g | Vitamin A: 755IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 2mg