Creamy Taco Low Carb Chicken Salad – Bold Flavor, Easy Meal

If you love big, bold taco flavors but want something light and low carb, this chicken salad delivers. It’s creamy, crunchy, and satisfying without weighing you down. You can meal prep it for the week, pack it for lunch, or serve it as a quick dinner.

Think of it as taco night meets classic chicken salad—no tortilla required. It’s simple to make, big on taste, and endlessly customizable.

Creamy Taco Low Carb Chicken Salad - Bold Flavor, Easy Meal

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 6 servings

Ingredients

  

• Cooked chicken (about 4 cups, shredded or chopped; rotisserie works great)
• Mayonnaise (1/2 cup; choose avocado oil mayo if you prefer)
• Greek yogurt or sour cream (1/4 cup for extra creaminess and tang)
• Taco seasoning (2–3 tablespoons; store-bought or homemade)
• Lime juice (1–2 tablespoons, fresh is best)
• Olive oil (1 teaspoon, optional for silkier dressing)
• Cheddar or Mexican blend cheese (1/2 cup, shredded)
• Bell pepper (1 small, finely diced; any color)
• Red onion (2–3 tablespoons, finely minced)
• Celery (2 stalks, finely chopped for crunch)
• Fresh cilantro (2 tablespoons, chopped)
• Jalapeño (optional, 1 small, seeded and minced)
• Avocado (optional, diced, added just before serving)
• Salt and black pepper (to taste)
• Optional toppers/serving ideas: romaine or butter lettuce leaves, sliced radishes, cherry tomatoes, lime wedges, pork rinds or low-carb tortilla chips

Instructions

 

• Prep the chicken. Shred or chop cooked chicken into bite-size pieces. Aim for small, even pieces so the dressing coats everything well.
• Mix the creamy base. In a large bowl, whisk mayo, Greek yogurt or sour cream, taco seasoning, and lime juice. Add a splash of olive oil for a smoother texture if you like. Taste and adjust seasoning—add more taco mix for stronger flavor.
• Add the crunch. Stir in celery, bell pepper, red onion, and jalapeño (if using). These keep the salad lively and fresh.
• Fold in the chicken and cheese. Add chicken and shredded cheese to the bowl. Toss until everything is evenly coated and creamy.
• Adjust and brighten. Add chopped cilantro and a few grinds of black pepper. If it tastes flat, add a pinch of salt and a bit more lime juice.
• Chill briefly. Cover and chill for 20–30 minutes to let flavors marry. It’s not required, but it makes a difference.
• Finish with avocado. If using avocado, fold it in gently right before serving so it stays fresh and green.
• Serve your way. Spoon into lettuce cups, pile onto a salad, stuff into a low-carb tortilla, or serve as a dip with crunchy veggies or pork rinds.

What Makes This Special

This chicken salad brings all the familiar taco flavors, but swaps heavy carbs for crunchy vegetables and a creamy, tangy dressing. It’s quick to put together using rotisserie chicken or leftovers.

The seasoning is balanced—just enough heat and smoky depth without overpowering the creamy base. You can serve it in lettuce cups, over greens, in a halved avocado, or as a dip with low-carb chips. It’s also ideal for feeding a crowd because it keeps well and tastes even better the next day.

Shopping List

• Cooked chicken (about 4 cups, shredded or chopped; rotisserie works great)
• Mayonnaise (1/2 cup; choose avocado oil mayo if you prefer)
• Greek yogurt or sour cream (1/4 cup for extra creaminess and tang)
• Taco seasoning (2–3 tablespoons; store-bought or homemade)
• Lime juice (1–2 tablespoons, fresh is best)
• Olive oil (1 teaspoon, optional for silkier dressing)
• Cheddar or Mexican blend cheese (1/2 cup, shredded)
• Bell pepper (1 small, finely diced; any color)
• Red onion (2–3 tablespoons, finely minced)
• Celery (2 stalks, finely chopped for crunch)
• Fresh cilantro (2 tablespoons, chopped)
• Jalapeño (optional, 1 small, seeded and minced)
• Avocado (optional, diced, added just before serving)
• Salt and black pepper (to taste)
• Optional toppers/serving ideas: romaine or butter lettuce leaves, sliced radishes, cherry tomatoes, lime wedges, pork rinds or low-carb tortilla chips

How to Make It

1. Prep the chicken. Shred or chop cooked chicken into bite-size pieces.

   Aim for small, even pieces so the dressing coats everything well.

2. Mix the creamy base. In a large bowl, whisk mayo, Greek yogurt or sour cream, taco seasoning, and lime juice. Add a splash of olive oil for a smoother texture if you like. Taste and adjust seasoning—add more taco mix for stronger flavor.
3. Add the crunch. Stir in celery, bell pepper, red onion, and jalapeño (if using).

   These keep the salad lively and fresh.

4. Fold in the chicken and cheese. Add chicken and shredded cheese to the bowl. Toss until everything is evenly coated and creamy.
5. Adjust and brighten. Add chopped cilantro and a few grinds of black pepper. If it tastes flat, add a pinch of salt and a bit more lime juice.
6. Chill briefly. Cover and chill for 20–30 minutes to let flavors marry.

   It’s not required, but it makes a difference.

7. Finish with avocado. If using avocado, fold it in gently right before serving so it stays fresh and green.
8. Serve your way. Spoon into lettuce cups, pile onto a salad, stuff into a low-carb tortilla, or serve as a dip with crunchy veggies or pork rinds.

Keeping It Fresh

Store the salad in an airtight container in the fridge for up to 3 to 4 days. If you’re using avocado, add it just before serving or store it separately to avoid browning. The flavors deepen over time, but if the salad thickens, stir in a teaspoon of lime juice or a little mayo to loosen it up.

If the veggies release moisture, a quick stir will bring it back together.

Why This is Good for You

• Low carb, high protein: Chicken provides steady energy without a blood sugar spike.
• Healthy fats: Mayo and cheese add satiety; choose avocado oil mayo and add avocado for more monounsaturated fats.
• Fiber and micronutrients: Bell pepper, celery, onion, and cilantro bring vitamin C, antioxidants, and crunch.
• Customizable spice level: Control the seasoning to keep sodium and heat levels where you want them.

What Not to Do

• Don’t skip tasting the dressing first. Adjust seasoning, salt, and lime before adding the chicken so the flavor is spot on.
• Don’t overdo the taco mix. Many blends are salty. Start with less, then add more as needed.
• Don’t add avocado too early. It browns and softens. Fold it in right before serving.
• Don’t leave out the crunch. The veggies balance the creaminess.

  If you skip one, add another for texture.

• Don’t serve it warm. This salad shines chilled or cool. Warm mayo-based salads can taste heavy.

Alternatives

• Dairy-free: Use dairy-free mayo and skip the cheese. Add extra avocado for creaminess and a pinch of nutritional yeast for a cheesy vibe.
• No mayo version: Replace mayo with full-fat Greek yogurt and a tablespoon of olive oil for richness.
• Spice swap: Use chipotle powder for smoky heat or add a dash of hot sauce.

  For mild palates, stick to cumin, paprika, garlic powder, and oregano.

• Protein twist: Try shredded turkey, rotisserie duck (rich but delicious), or canned chicken in a pinch. Shrimp works too—just dice and fold gently.
• Veggie boost: Add finely chopped cucumber, shredded cabbage, or diced zucchini. Keep portions small to stay low carb.
• Extra tang: Stir in a tablespoon of pickled jalapeños or a splash of the brine.

FAQ

Can I use canned chicken?

Yes.

Drain it well and break it up with a fork. The texture is softer than rotisserie chicken, but it works when you’re short on time. You may need a touch less dressing.

Is store-bought taco seasoning okay?

Absolutely.

Check the label for added sugar or starch if you’re strict about carbs. If salt is high, start with 1.5 tablespoons and adjust.

How can I make it spicier?

Add minced jalapeño, a pinch of cayenne, or chipotle powder. A drizzle of your favorite hot sauce also does the trick without altering the texture.

What should I serve it with?

Romaine leaves, butter lettuce cups, mixed greens, sliced cucumbers, or low-carb tortillas are great.

It’s also tasty with pork rinds, seed crackers, or bell pepper scoops.

Can I prep it ahead?

Yes. Make it up to 3 days ahead, but add avocado the day you plan to eat it. Keep it chilled and tightly sealed to maintain freshness.

How do I make homemade taco seasoning?

Mix 2 teaspoons chili powder, 1 teaspoon each cumin, paprika, and garlic powder; 1/2 teaspoon each onion powder and oregano; and 1/4 teaspoon salt.

Add cayenne to taste.

Will it freeze well?

No. Mayo- and yogurt-based salads don’t freeze nicely. The texture separates after thawing.

Keep this one in the fridge only.

What if it’s too salty?

Add more chicken or a spoonful of Greek yogurt to mellow it out. A squeeze of lime can also balance saltiness with acidity.

Can I make it egg-free?

Use egg-free mayo or swap the mayo with full-fat Greek yogurt and olive oil. Adjust seasoning since yogurt brings more tang.

How many carbs are in a serving?

It depends on brands and add-ins, but generally, it lands around 3–6 net carbs per serving without avocado or tortillas.

Track your specific ingredients for accuracy.

In Conclusion

This Creamy Taco Low Carb Chicken Salad is a no-stress, flavor-packed meal you can enjoy any time. It checks the boxes for easy prep, great texture, and customizable heat. Keep it classic with lettuce cups or change it up with fresh toppings and sides.

However you serve it, you’ll get all the taco goodness in a cool, creamy, low-carb package you’ll make again and again.