Grilled Chicken Breast Tacos with Creamy Cabbage Slaw

1. 1

   In a medium bowl, whisk the mayonnaise with the vinegar, honey and 1 teaspoon of sea salt.

2. 2

   Add the cabbage and scallions and toss.

3. 3

   Light a grill or preheat a grill pan and brush the grates with olive oil.

4. 4

   Season the chicken with sea salt and grill over high heat until the chicken is lightly charred on the outside and white throughout, about 8 minutes.

5. 5

   Transfer the chicken to a cutting board and let rest for 5 minutes, then thinly slice.

6. 6

   Grill the tortillas in a single layer, turning once, until soft and pliable, about 30 seconds.

7. 7

   Divide the slaw between the tortillas and top with the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.