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    Chipotle Chicken Salad Tacos

    Source of Recipe

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    List of Ingredients

    2 tablespoons balsamic vinegar
    1/3 cup olive oil, preferably extra-virgin
    2 canned chipotle chiles in adobo, finely chopped
    salt
    1/2 small napa cabbage, thinly sliced (about 2-1/2 cups)
    1 large carrot, peeled and chopped into 1/4 inch pieces
    1 small red onion, thinly sliced
    1/4 cup chopped fresh cilantro
    1 1/2 cups coarsely shredded cooked chicken, preferably grilled or roasted
    1 large ripe avocado, peeled,pitted and cut into 1/2 inch cubes
    1/3 cup coarsely grated mexican queso anejo or other dry grating cheese, such as romano or parmesan
    12-16 warm fresh corn tortillas

    Recipe

    The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
    Season generously with salt, usually about a generous 1/4 teaspoon.
    Add the cabbage, carrot, onion, cilantro and chicken.
    Toss everything together and let stand for 15 minutes.
    Taste and season with additional salt if necessary.
    Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
    Serve with warm tortillas.

 

 

 


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