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Chicken Salad Tacos recipe

Tacos and salad, two words that rarely go together, right?

I’m obviously in a Quarantine state of mind so today’s recipe is my take on a simple Chicken Salad but with my own twist… a taco twist. This recipe can be eaten over lettuce, by its own with some crackers, as a sandwich or my favorite… as a TACO, yeah baby.

Simple, quick and meal-prep friendly. Here we go.


  • 1 cup of small diced carrots.

  • 1 cup of small diced celery.

  • 1 cup of small diced red onion.

  • 1 tsp chili flakes (I’m using Aleppo Pepper).

  • 1 tsp kosher or pink salt.

  • 1 tsp black ground pepper.

  • 1 tbsp white wine vinegar (any vinegar will do).

  • 1 tbsp Avocado mayonnaise or Greek yogurt.

  • 1 tbsp yellow mustard or Dijon.

  • 2 lb. of chicken thighs (you can choose your favorite chicken cut).


  1. Poach your chicken in a large pot with water. You can season the water with a piece of onion and some bay leaves, this is optional.

  2. While chicken cooks, add 1 tsp of olive oil to a large frying pan and cook carrots, celery and half of the celery in medium heat for just about 10 minutes. You want the vegetables half cooked; you want them to keep their crunchiness.

  3. Once your chicken is cooked, use either your hands or a hand mixer to shred it, carefully.

  4. Use a large bowl to add the shredded chicken, cooked veggies, the rest of the celery and rest of ingredients, mix together until well combined.

I’m telling you; you want this served as tacos with some avocado and the hot sauce of your preference. Perfect for a quick Taco-Tuesday.

Be safe! See you soon.


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