Tuesday, May 2, 2017

Chicken Salad Tacos

Tacos are the best! Seriously, they are one of the greatest culinary creations of all time and definitely one of my favorite foods. Tacos can come in a million different forms and all be delicious and the recipe I have for you today is just one of a seemingly infinite number of great variations. This particular recipe arose out of a desire to create a light and healthy taco that still packs great flavor. This is a taco you don't need to feel guilty about eating.

31 Meals Cookbook

Some of you may remember my Homemade Taco Seasoning from a previous post. It's making another appearance on this baked chicken that we are going to use for the tacos. You should definitely check out that link if you like tacos/Mexican food and are interested in a homemade Mexican spice blend. I have used it in quite a few different dishes now and it always adds just the right spice and flavor. For my first attempt at this recipe I actually used a marinade for the chicken and it wasn't as flavorful and took more time and effort.

For our toppings on these tacos we are keeping it simple and healthy. I like to use cabbage for its flavor, crunchy texture, and nutrition benefits, onions for basically all the same reasons, and avocado because, well, avocados are just amazing. This gives you a good combination of flavors and textures to compliment the chicken and provides a lot of great nutrients. Top it all off with my amazing Greek yogurt and avocado sauce and you have a healthy taco masterpiece! Well I didn't actually top mine quite like that, in fact, this recipe is called Chicken Salad Tacos because we ended up tossing the chicken and cabbage in the sauce like a chicken salad. That way you get plenty of delicious sauce in every bite.

Check out these great non-slip cutting boards if you want some like mine.

Chicken Salad Tacos



  • 1.5 lbs Chicken
  • 1 large or 2 medium Avocados, sliced
  • 1/4 head Cabbage, sliced
  • 1/2 Red Onion, sliced
  • 8 Corn Tortillas
  • 1 1/2 Tbsp Homemade Taco Seasoning
  • 5 Tbsp Greek Yogurt
  • 1 Tbsp Lime Juice
  • 1 clove Garlic, minced
  • 1/4 tsp Oregano, dried
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Cracked Black Pepper


  1. Preheat oven to 375 degrees F. Brush chicken lightly with olive oil then sprinkle taco seasoning evenly over the top. Bake until chicken is fully cooked, time varies greatly depending on the size of the cut.
  2. Add Greek yogurt, half of the avocado, lime juice, garlic, half of the sliced onion (so 1/4 of an onion), oregano, salt, and pepper to a blender and blend until fully pureed.
  3. Once chicken has cooled, slice it and mix in a bowl with the cabbage, the rest of the onion and sauce. Toss until sauce is evenly distributed.
  4. Fill a tortilla with the chicken salad mixture and top with remaining avocado.

1 comment:

  1. What a great Taco, this looks delicious! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen


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