Chicken Salad Tacos

  • Yield: 2-4 servings

"Though when first married I said I would never get into a 'cooking rut,' I make these tacos almost every week. they are delicious, and provide a great way to use up left over chicken."


1/3cup mayonnaise
1/3cup sour cream
2tablespoons chopped fresh cilantro
1tablespoon lime juice
2teaspoons taco seasoning
1whole cooked chicken breast, chopped
6 taco shells


  1. In a small bowl, combine mayonnaise, sour cream, cilantro, lime juice, and taco seasoning. Stir in chicken.
  2. Chill up to 24 hours.
  3. Serve in warm taco shells.

Tips From Our Test Kitchen: Top these tasty tacos with chopped tomato, onions, olives or shredded cheese.


Recipe by Beth McCullough, Hood River, Ore.

Nutritional Info *per serving

  • Glycemic Load 10
  • Calories 390
  • Fat 30g
  • Saturated Fat 7g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 8g
  • Cholesterol 45mg
  • Sodium 320mg
  • Potassium 170mg
  • Carbohydrate 18g
  • Fiber 1g
  • Sugars 1g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 4%
  • Calcium 6%
  • Iron 6%