Chipotle Chicken Salad Tacos

photo by Southern Polar Bear photo by Southern Polar Bear
photo by Southern Polar Bear
photo by newspapergal photo by newspapergal
Ready In:


  • 2 tablespoons balsamic vinegar
  • 13 cup olive oil, preferably extra-virgin
  • 2 canned chipotle chiles in adobo, finely chopped
  • salt
  • 12 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
  • 14 cup chopped fresh cilantro
  • 1 12 cups coarsely shredded cooked chicken, preferably grilled or roasted
  • 1 large ripe avocado, peeled,pitted and cut into 1/2 inch cubes
  • 13 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


  • 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.

Questions & Replies

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  1. Melissa and her Pan
    WOW! I loved this dish. I 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.
  2. Curleq23
    We had this for dinner tonight and it was delish! Wonderful flavors. Thank you for sharing, my family and I enjoyed it very much!
  3. pinkpeppercorns
    I can't believe I haven't rated this yet. I've made these a good many times. Talk about yummy! I use the leftover's from the Roast "Sticky" Chicken found on this site (can't seem to locate the recipe number), which adds a fabulous flavor to the chicken. I also grate the carrots rather than cut them into small pieces (at the request of my denture-wearing neighbor pal who eats here often). Truly great tacos! So glad to have bumped into this recipe. :)
    great with fresh green or purple cabbage too. I also added lime juice to spike it up a bit and 2 more chipotles ... yummy!
  5. sleepy seed
    My friend requested we leave the carrots out in this, so I was worried it might turn out tasting odd, but my dad said this was the best chicken salad he'd ever had! I don't eat chicken salad often, but this is good!


I am living with the most wonderful boyfriend in the world in his 150 year old farmhouse. I also have a most fabulous 16-year old son! I love to cook - it's a major stress reliever for me and I thoroughly enjoy the reaction of others when they like my dishes! My other passion is sailing - BF and I plan to take off from Oregon toward the South Pacific in a couple years to live on his boat.
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