Subscribe: Get Our Latest Recipes
×

high protein taco chicken salad

by | This recipe hasn't been reviewed yet!

Jump to Recipe
Leave a review

This post may contain affiliate links.

Say hello to your new lunch obsession!!

If you’re looking for a bold, satisfying, and seriously versatile meal prep recipe, this High Protein Taco Chicken Salad is about to be your new favorite. It’s creamy, zesty, packed with texture, and loaded with protein — making it perfect for busy weeks, quick lunches, or even bringing to a party. I love prepping a big chicken salad on Sundays to have in the fridge for easy lunches throughout the week! It helps me reach for something healthy and nourishing then eating crappy snacks or ordering take out. I love that this version is truly packed with so much flavour and so much protein + fibre. It was hard for me to stop at one serving so I had to immediately store it away in the fridge. Today I am literally counting down to lunch time. ALSO, it is NOT spicy, just has a little kick. My 3 year old had a taste and then kept coming back for more.

The best part? It comes together in minutes using simple ingredients, and it holds beautifully in the fridge for up to four days. (Although let’s be honest — it probably won’t last that long because it’s that good.)

Why You’ll Love This High Protein Taco Chicken Salad

This isn’t your average chicken salad. Instead of traditional celery and grapes, we’re bringing bold taco-inspired flavors to the table. Think juicy shredded chicken, black beans, sweet corn, crisp bell pepper, spicy jalapeño, and a creamy lime dressing with just enough mayo for richness.

It’s:

  • Packed with protein

  • Perfect for meal prep

  • Easy to transport to gatherings

  • Gluten-free

  • Full of flavor and texture

You can serve this high protein taco chicken salad so many ways: scoop it with pita chips, roll it into a wrap, pile it onto sandwich bread, or spoon it into crisp lettuce cups for a lighter option.

TIP: if you’re looking to save time and hate chopping vegetables, I highly recommend getting a chopper! This one is my favorite and it makes cooking funner, I promise.

How To Make high protein taco chicken salad

The Ingredients

  • 3 cups shredded chicken
    Lean, high-protein base of the salad. Rotisserie chicken works great for convenience. I like to just boil chicken breasts for 25 minutes in a large pot of water then shred it with a hand mixer.
    Substitutes: Grilled chicken thighs, baked chicken breast, slow cooker shredded chicken, canned chicken (drained), or even leftover taco chicken.

  • 1 bell pepper, diced
    Adds crunch, sweetness, and fresh texture.
    Substitutes: Mini sweet peppers, diced poblano, or omit if preferred.

  • 1 jalapeño, diced
    Brings mild heat and taco-inspired flavor. Remove seeds for less spice.
    Substitutes: Pickled jalapeños, canned green chilies, serrano pepper (spicier), or a pinch of cayenne.

  • ½ red onion, diced
    Adds sharpness and balances the creamy dressing.
    Substitutes: Green onions (milder), shallots, white onion, or soak diced red onion in water for 10 minutes to mellow flavor.

  • 1 can black beans, rinsed & drained
    Adds fiber, plant-based protein, and creamy texture.
    Substitutes: Pinto beans, white beans, or omit for lower carbs and add extra chicken.

  • 1 cup corn
    Adds natural sweetness and color contrast.
    Substitutes: Fire-roasted corn, frozen corn (thawed), grilled corn, or diced tomatoes.

  • ⅔ cup plain Greek yogurt 
    Makes the salad creamy while keeping it high in protein and lighter than traditional mayo-based versions. To keep it dairy free you can simply substitute yogurt for mayo
    Substitutes: Skyr, plain Greek yogurt (any brand), sour cream (richer), or dairy-free Greek-style yogurt.

  • 2 tbsp mayonnaise (Hellmann’s)
    Adds classic richness and balances the tang of the yogurt.
    Substitutes: Avocado mayo, olive oil mayo, or replace fully with additional Greek yogurt for a lighter option.

  • Juice of 1 lime
    Brightens the entire dish and enhances taco flavors.
    Substitutes: Lemon juice, bottled lime juice, or a splash of apple cider vinegar.

  • ½ packet taco seasoning
    Adds smoky, savory depth with cumin, chili powder, and garlic.
    Substitutes: Homemade taco seasoning (chili powder, cumin, paprika, garlic powder, onion powder), fajita seasoning, or a mix of cumin + smoked paprika + salt.

What You Need

  • 1 Chopper (option but very convenient)

The Steps

  • Finely dice red bell pepper, red onion and jalapeno
  • In a large bowl combine chicken, black beans, corn, red pepper, red onion and jalapeno
  • Add greek yogurt, mayo, taco seasoning and lime juice
  • Mix well
  • Serve with pita chips, in a wrap/sandwich or with veggies
  • Store in an air tight container in the fridge for up to 4 days

Recipe Tips

  • Cook the chicken ahead of time or use rotisserie chicken to save you time.
  • If you're looking for a dairy free option, you can substitute the greek yogurt for more mayo.
  • I love to have it with pita chips as they are sturdy and can scoop up all the good stuff without breaking!
 

 

high protein taco chicken salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 430

Ingredients

  • 3 cups cooked shredded chicken (rotisserie or boil 3 chicken breasts)
  • 1 bell pepper diced
  • 1 jalapeno diced
  • 1/2 red onion diced
  • 1 can black beans rinsed and rained
  • 1 cup corn (frozen and thawed or canned drained)
  • 3/4 cup greek yogurt (I used an individual yogurt cup)
  • 2 tbsp mayo
  • juice of 1 lime
  • 1/2 packet of taco seasoning (roughly 2 tbsp)

Instructions

  • Finely dice red bell pepper, red onion and jalapeno
  • In a large bowl combine chicken, black beans, corn, red pepper, red onion and jalapeno
  • Add greek yogurt, mayo, taco seasoning and lime juice
  • Mix well
  • Serve with pita chips, in a wrap/sandwich or with veggies
  • Store in an air tight container in the fridge for up to 4 days

Notes

  • Cook the chicken ahead of time or use rotisserie chicken to save you time.
  • If you're looking for a dairy free option, you can substitute the greek yogurt for more mayo.
  • I love to have it with pita chips as they are sturdy and can scoop up all the good stuff without breaking!
 

Nutrition

Calories: 430kcalCarbohydrates: 29gProtein: 49gFat: 13gFiber: 7g

This recipe hasn't been reviewed yet!

Submit a Review

Your email address will not be published. Required fields are marked *

Recipe Rating




Meet Ivanka

Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.

Learn More

Follow me here:

Featured Recipes

Everyday Green Smoothie

Everyday Green Smoothie

  Everyday Green Smoothie There is no better way to start your day than with a delicious and nutritious green smoothie. We've been having this smoothie daily for the last few years and when we don't have it, we are in serious withdrawal! If you want to...

Homemade Big Mac Burger Bowls

Homemade Big Mac Burger Bowls

  Big Mac Salad That same flavour and same comforting feeling that you can feel good about! We love this dinner when we need something quick but want to feel good after without compromising the flavour. Aside from cooking the beef, the remainder of prep is simple...

Crispy Potato Thins

Crispy Potato Thins

  Potato Thins If you are looking for the perfect, comforting, and EASY recipe, this is for you! The same delicious flavour as classic potato skins but way less effort! These require no scooping - just slice, bake and top! 3 medium russet potatoes1 tsp salt1 tsp...

Blender Oatmeal Banana Bread

Blender Oatmeal Banana Bread

,

  Blender Oat Banana Bread OK this COULD NOT BE an easier recipe! It’s a great way to use up spotty bananas. I love making a loaf on Sunday to have as a snack or breakfast throughout the week. Here, I'm using peanut butter cups instead of chocolate chips but...

partners and collaborators