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Chipotle Chicken Salad Tacos

Recipes » Salad » Salads - Other

This is a wonderful, easy spicy salad from Rick Bayless

Cuisine: MexicanMain Ingredient: Chicken

(4, 1) 100% would make again (reviews)

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Ingredients

Ready in 45 minutes
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Original recipe makes 4

2 tblsBalsamic vinegar

1/3 cupolive oil

2 cannedChipotles, canned in adobo sauce; finely chopped

1/2 small headNapa Cabbage; thinley sliced

1 largeCarrot; chopped

Salt

1 smallRed onion; thinley sliced

1/4 cupFresh Cilantro; chopped

2 cupschicken; Cooked, shredded

1 largeAvocado; cut into 1/2" cubes

1/3 cupDry grating cheese

12 Tortillas; warm

Chipotle Chicken Salad Tacos Preparation

The Filling:

In a large bowl, whisk together the vinegar, olive oil, and chipotles. Season generously with salt. 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. Set on the table with the warm tortillas, and you're ready for some great roll-them-yourself tacos

Note: use Mexican queso anejo or Romano, or Parmesan