Fiesta Chicken Salad
Taco-seasoned shredded chicken tossed with fresh pico de gallo, black beans, creamy Greek yogurt, and diced avocado. Bold southwest flavors in a cold salad that works as a quick lunch, a stuffed cucumber boat, or a lettuce wrap filling. Make it once and eat it all week.
- Chicken
- 3 boneless, skinless chicken breasts
- 1 packet taco seasoning
- ⅔ cup water
- ½ tsp cumin
- ½ tsp garlic powder
- Salad
- 1 cup pico de gallo
- 1 can black beans, drained & rinsed (see lower-carb tip)
- ¼ cup plain non-fat Greek yogurt
- 1 avocado, diced
- 1 tbsp fresh lime juice
- To Serve
- — sliced cucumbers (optional)
- — romaine or butter lettuce cups (optional)
- — bell pepper strips (optional)
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1
Pound & season the chicken
Preheat oven to 375°F. Place the chicken breasts in a zip-lock bag and pound with a meat mallet until they're an even thickness — this ensures they cook evenly without the thin ends drying out. In a small bowl, mix the taco seasoning packet, cumin, garlic powder, and water until combined.
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2
Bake the chicken
Lightly spray an 8x8 baking dish with cooking spray. Place the chicken breasts in the dish and pour the taco seasoning mixture over the top. Bake at 375°F for 22–25 minutes until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before shredding.
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3
Shred the chicken
Shred the chicken using two forks or a stand mixer with the paddle attachment. The chicken should pull apart easily. Transfer to a large mixing bowl along with any seasoned cooking liquid from the baking dish — that's all flavor.
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4
Combine the salad
Add the pico de gallo, rinsed black beans, and Greek yogurt to the bowl with the shredded chicken. Stir gently until everything is well combined and the Greek yogurt coats everything evenly. Taste and adjust seasoning.
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5
Add the avocado & serve
Toss the diced avocado with the fresh lime juice in a small bowl — this keeps it bright green and adds a burst of citrus flavor. Fold gently into the chicken salad. Serve immediately in bowls, scooped into lettuce cups, on cucumber slices, or with bell pepper strips for dipping.
- Lower carb option: Black beans add great fiber and heartiness but are higher in carbs — skip them for a lower carb version or replace with diced bell pepper or cucumber for crunch without the extra carbs.
- Lime juice on the avocado: Tossing the diced avocado in lime juice before adding it to the salad prevents browning and adds a bright citrus note that ties all the southwest flavors together beautifully.
- Rotisserie shortcut: Skip baking the chicken entirely and use shredded rotisserie chicken breast seasoned with a sprinkle of taco seasoning and cumin — cuts the prep time in half and the flavor is excellent.
- Meal prep friendly: Store the chicken salad and avocado separately in the fridge for up to 3 days — add the avocado fresh each day to prevent browning. The chicken mixture actually tastes better the next day once the flavors meld.
- Serving ideas: This is incredible scooped into romaine lettuce cups for a low-carb wrap, spooned onto cucumber rounds as an appetizer, stuffed into halved bell peppers, or served straight from the bowl with a fork.