Chicken Salad Tacos


Hi there friends!  It’s Taco Tuesday!

This idea for tacos may seem a little odd, but these are great for lunch on a hot summer day.  The chicken salad is cool, crunchy and has a nice fresh flavor.

Just serve them with a nice, tall glass of cold iced tea and you’ll be able to face the hot afternoon without feeling “overfull”.

You’ll want to make the chicken salad a few hours before lunch so that it has time to get nice and cold and for the flavors to combine.

Here you go…

Chicken Salad Tacos


  • 1 pound chicken breast, cooked and shredded
  • 1/2 cup onion, minced
  • 1 cup celery, chopped
  • 2-3 jalapenos, minced
  • 1/3 cup cilantro, chopped
  • 1/2 cup almonds, sliced
  • 1 cup mayonnaise
  • 1 lime, juice of
  • 2 tablespoons Homemade Ranch Dip Mix
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon course black pepper


  • In a large bowl, combine chicken, onion, celery, jalapenos, cilantro and almonds.
  • In a separate bowl, whisk together remaining ingredients.
  • Pour mayonnaise mixture into chicken mixture and stir to combine.
  • Refrigerate for several hours before serving.
  • Serve on lightly toasted tortillas.



Enjoy! ❤


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