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Chipotle Chicken Salad Tacos

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Ingredients

Adjust Servings:
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

Nutritional information

521.7
Calories
291 g
Calories From Fat
32.4 g
Total Fat
5.1 g
Saturated Fat
39.4 mg
Cholesterol
91.8 mg
Sodium
42 g
Carbs
9.4 g
Dietary Fiber
3.8 g
Sugars
18.9 g
Protein
247 g
Serving Size

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Chipotle Chicken Salad Tacos

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    Cuisine:

    WOW! I loved this dish. used a bit less olive oil because I ran out, but it didn't seem to make a difference. *However* this recipe is a masterpiece and I would not omit or substitute a single ingredient!! Even if y'all think you don't like napa cabbage or carrots in a taco, give it a shot. It's crazy how good this is. THANK YOU, KRISTIN! UPDATE: I made it a second time with the correct amount of olive oil and it was too much! Next time I will cut the amount by half and I think that will be perfect.

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chipotle Chicken Salad Tacos,,WOW! I loved this dish. used a bit less olive oil because I ran out, but it didn’t seem to make a difference. *However* this recipe is a masterpiece and I would not omit or substitute a single ingredient!! Even if y’all think you don’t like napa cabbage or carrots in a taco, give it a shot. It’s crazy how good this is. THANK YOU, KRISTIN! UPDATE: I made it a second time with the correct amount of olive oil and it was too much! Next time I will cut the amount by half and I think that will be perfect.,We had this for dinner tonight and it was delish! Wonderful flavors. Thank you for sharing, my family and I enjoyed it very much!


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    Steps

    1
    Done

    The Filling: in a Large Bowl, Whisk Together the Vinegar, Olive Oil and Chipotles.

    2
    Done

    Season Generously With Salt, Usually About a Generous 1/4 Teaspoon.

    3
    Done

    Add the Cabbage, Carrot, Onion, Cilantro and Chicken.

    4
    Done

    Toss Everything Together and Let Stand For 15 Minutes.

    5
    Done

    Taste and Season With Additional Salt If Necessary.

    6
    Done

    Finishing the Dish: Scoop the Filling Into a Wide Shallow Serving Bowl, Dot With the Cubed Avocado and Dust Generously With the Cheese.

    7
    Done

    Serve With Warm Tortillas.

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    Kenley Potts

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