Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the tortillas or taco shells are gluten-free.


"Tacos are like what the voices of a hundred angels singing Bob Dylan while sitting on rainbows and playing banjos would taste like if that sound were edible." -Isabel Quintero

The refrigerator light goes on...

Boneless, skinless chicken thighs are an amazing ingredient. Savory and full of great umami flavor, they are also super inexpensive. Not all chicken has to be chicken breasts, and the chicken thighs are perfect for this chicken salad (which doesn't have to be served in a taco).

The combination of the roasted red pepper and avocado make for a rich and creamy dressing: these are terrific tacos. The best part? Whole grains, great quality veggies, high quality fats and lean meat – more points for your Mediterranean Diet Score.


Chicken Salad Tacos

Servings: 2 | Serving Size: 3 tacos

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and leftover filling will keep for 48 hours. (The avocado will get a little brown but it will still be OK.)

Chicken Salad Tacos, a healthy recipe from Dr. Gourmet


  • 1 large red bell pepper
  • 8 ounces boneless, skinless chicken thighs
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1 avocado (peeled and diced)
  • 2 large green onions (thinly sliced crosswise)
  • 6 corn tortillas or corn taco shells
  • 1 Tbsp. fresh cilantro

Preheat the oven to 350°F.

Place the pepper in the oven and roast, turning frequently, until it begins to blister on all sides.

Place the chicken thighs in a separate pan and place in the oven. Roast for about 12 to 15 minutes.

When the pepper is done, remove it from the oven and place in a brown paper bag, folding over the top.

Allow the pepper to cool for 10 minutes.

After the pepper is cool, peel and seed it and cut into 1/2 inch squares.

Once cooked, let the chicken cool and cut into 1/4 inch dice.

Place the diced chicken thighs in a bowl with the chili powder, paprika, cumin, cayenne pepper, salt, and avocado.

Chill well.

Serve the salad in the tortillas topped with the green onions and cilantro.

Nutrition Facts

Serving size: 3 tacos

Servings: 2

Amount Per Serving

Calories 510 Calories from Fat 198
% Daily Value
Total Fat 22g 28%
    Saturated Fat 3.5g 19%
    Monounsaturated Fat 12g
    Trans Fat 0g
Cholesterol 105mg 36%
Sodium 470mg 20%
Total Carbohydrates 53g 19%
    Dietary Fiber 6g 23%
    Sugars 5g
Protein 30g
Vitamin A 23% Vitamin C 133%
Calcium 15% Iron 22%
Vitamin K 90mcg Potassium 1200mg