Chipotle Chicken Salad Tacos

READY IN: 20mins


  • 2
    tablespoons balsamic vinegar
  • 13
    cup olive oil, preferably extra-virgin
  • 2
    canned chipotle chiles in adobo, finely chopped
  • 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.