Chipotle Chicken Salad Tacos Recipe

Name: Chipotle Chicken Salad Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/3 cup other dry grating cheese, such as romano or parmesan; 12 -16 warm fresh corn tortillas

Servings: persons

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 1/3 cup other dry grating cheese, such as romano or parmesan
12 -16 warm fresh corn tortillas

1
The Filling: In a large bowl, whisk together the vinegar, olive oil and chipotles.
2
Season generously with salt, usually about a generous 1/4 teaspoon.
3
Add the cabbage, carrot, onion, cilantro and chicken.
4
Toss everything together and let stand for 15 minutes.
5
Taste and season with additional salt if necessary.
6
Finishing The Dish: Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.
7
Serve with warm tortillas.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 1/3 cup olive oil, preferably extra-virgin, 2 canned chipotle chiles in adobo, finely chopped, salt, and more.

Yes, Chipotle Chicken Salad Tacos falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chipotle Chicken Salad Tacos

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