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

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.