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Taco Chicken Salad: Paleo, Whole30, Keto

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This Paleo taco chicken salad is a fun and flavorful spin on the more traditional mayo chicken salad. It’s a delicious Whole30 recipe that is easy to add to your meal prep. It’s also low-carb, loaded with veggies and spices that are sure to have you making this recipe again and again!

One thing I love most about this Paleo chicken taco salad is how quick it is to whip together. After weeks of always prepping a regular chicken salad with the traditional ingredients, like mayo, grapes and celery, I needed to change it up. That’s when I started playing with different seasonings and veggies to add. It’s also a really great way to use up leftover chicken or a rotisserie chicken!


  • 3-4 cups cooked chicken, diced
  • 1/2 cup mayo, or to taste
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1/2 cup red onion, diced
  • 1/2 medium tomato, diced
  • 1/2 cup chopped cilantro
  • 1 tablespoon chili powder
  • 1/2 tablespoon garlic powder
  • 1/4 tablespoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chipotle powder
  • Juice of 1/2 lime


  1. In a large bowl, mix mayo with the spices first to evenly combine
  2. Add in chicken and vegetables, mix well to evenly coat with seasoned mayo
  3. Squeeze lime juice over chicken salad and mix again to combine
  4. Top with any additional garnishes (more cilantro, diced green onion)
  5. Store in the refrigerator in an airtight container
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