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Halved avocado topped with mexican chicken salad

Mexican Chicken Salad

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Servings :6 Servings
Prep Time20 mins
Total Time20 mins


  • 1/2 Cup Mayonnaise or Low Carb Greek Yogurt
  • 1 Tablespoon Lime Juice
  • 2 Tablespoons Low Carb Taco Seasoning or regular without sugar added
  • 1/4 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Kosher Salt
  • 2 Cups Chicken Breast cooked and chopped or shredded depending on preference
  • 1/2 Cup Red Onion finely diced
  • 1/2 Cup Bell Pepper diced
  • 1/4 Cup Fresh Cilantro fresh, diced


  • Whisk together mayo, lime juice, taco seasoning, salt, and pepper in a small bowl.
  • In a large bowl, combine the chicken, red onion, bell pepper, and cilantro.
  • Pour dressing over the chicken and vegetables and fold to combine.
  • Enjoy with low carb bread or wrapped in lettuce!

Lindsey's Tips

  • This recipe make about 3 cups of chicken salad, which would make 1 serving equal to 1/2 cup.


Calories: 196kcal | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 371mg | Potassium: 230mg | Fiber: 0g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 18.4mg | Calcium: 6mg | Iron: 0.3mg
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