Chipotle Chicken Salad Tacos

Ingredients · 4 servings

• 2 tbspOlive oil
• 2 tbspChipotle chiles in adobo
• 1 to tasteSalt
• 4 cupNapa cabbage
• 1Carrot
• ½Red onion
• ½ bunchCilantro, fresh
• 2Avocado
• ½ cupQueso anejo
• ½ cupCheese
• 8Corn tortillas
• 30 mlVinegar
• 500 gCooked chicken

Equipment

stovetop, box grater, chef knife, cutting board, mixing bowl, serving bowl, skillet, spatula, tongs, whisk

Instructions

1. 1
   Prep ingredients

   Gather all ingredients, shred the Napa cabbage, grate the carrot, thinly slice the red onion, chop the cilantro, cube the avocado, and set out a large mixing bowl. · 5 min

   What to look for: smooth reddish dressing

2. 2
   Mix dressing

   Whisk the vinegar, olive oil, and finely chopped chipotle chiles in adobo together in the large bowl until well combined. · 3 min

   What to look for: smooth and slightly smoky

3. 3
   Season dressing

   Season the dressing generously with salt and whisk again so the salt fully dissolves. · 1 min

   What to look for: evenly coated mixture

4. 4
   Add filling

   Add the Napa cabbage, carrot, red onion, cilantro, and cooked chicken to the bowl with the dressing. · 4 min

   What to look for: vegetables slightly softened

5. 5
   Toss and rest

   Toss everything thoroughly until evenly coated, then let the mixture stand to soften and meld the flavors. · 15 min

   What to look for: vegetables slightly wilted

6. 6
   Finish salad

   Taste the salad and add more salt if needed, then transfer to a serving bowl, top with avocado cubes, and dust generously with queso anejo and the remaining cheese. · 3 min

   What to look for: avocado chunks visible

7. 7
   Warm and serve

   Warm the corn tortillas in a dry skillet over medium heat until pliable, then serve alongside the chipotle chicken salad. · 4 min

   What to look for: tortillas soft with light spots