overhead shot of keto chicken taco salad on plate with ranch dressing drizzled on top
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Keto Chicken Taco Salad {Whole30 And Paleo}

This Low-Carb And Keto Chicken Taco Salad is super simple to make and bursting with fresh taco flavors and a to-die-for homemade ranch dressing. Plus, it's also Paleo, gluten free, and Whole30 compliant!
Course dairy free, Dinner, keto, Low Carb, paleo, Salad, Sugar Free, whole30
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 people
Calories 368kcal
Author Cassidy Stauffer


  • 1.5 Lbs Cooked, Shredded Chicken click link for recipe
  • 1/2 Cup Tomatoes chopped
  • 1 Large Avocado pitted and chopped + more as desired
  • 10 Oz. Chopped Lettuce or Mixed Greens any variety
  • 1 Cup Ranch Dressing DIVIDED, click link for keto and whole30 ranch recipe
  • 2 Tbsp Salsa optional
  • Cilantro chopped, for garnish
  • Green Onions sliced, for garnish

Taco Seasoning:

  • 1/2 Tsp. Onion Powder
  • 1/4 Tsp. Garlic Powder
  • 3/4 Tsp. Sea Salt
  • 1 Tsp. Cumin
  • 1 Tsp. Paprika
  • 1/2 Tsp. Oregano
  • 1 Tbsp. Chili Powder


  • Prepare the cooked, shredded chicken (if needed) and ranch dressing. Set aside.
  • Mix together all of the taco seasoning ingredients in a small bowl.
  • Heat a large skillet over medium heat with NO water or oil. Add the shredded chicken and taco seasoning and stir until fragrant and chicken is well coated, 3 to 5 minutes. Stir in 1/2 cup of ranch dressing and set aside.

For The Salad:

  • Stir the salsa into the remaining ranch dressing if desired. Cover and place in the refrigerator.
  • To assemble the salad, place one to two cups of lettuce or mixed greens onto a plate or bowl and top with the seasoned shredded chicken, avocado, tomatoes, and any other desired toppings. Drizzle with ranch dressing and garnish with green onions and cilantro if desired


  • Nutritional information includes the ranch dressing and avocado.
  • For the chicken, you can use any leftover chicken or a rotisserie chicken that has been shredded without the bones and skin. Or if you'd rather, you can use this recipe: Perfectly Cooked Shredded Chicken In The Oven Or Instant Pot.
  • When you add the chicken to the skillet, do not use any oil or water! I know it seems weird, but trust me on this. By not adding any oil, it will prevent the chicken from being soggy and will make the taco seasonings really stick to the chicken.
  • I highly recommend making the homemade taco seasoning and ranch dressing like the recipe calls for. You can, of course, use store-bought - but the homemade versions will taste so much better! Plus, by making it yourself you can control the recipes to ensure there are no unwanted ingredients or chemicals.
  • Feel free to add any veggies or toppings that you like to make it your own - such as boiled eggs, sprouts, radishes, seeds, or whatever your heart desires!


Calories: 368kcal | Carbohydrates: 9g | Protein: 37g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 96mg | Sodium: 423mg | Potassium: 662mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1885IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 3mg