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Chipotle Chicken Salad Tacos


Thursday, January 01, 2004
Makes 4 cups filling
2 Tbls. Balsamic vinegar
1/3 C. Extra Virgin Olive Oil
2 canned chipotle en adobo, finely chopped
Salt to taste
½ head Napa cabbage sliced (2 ½ C.)
1 large carrot chopped into ¼" pieces
1 small red onion thinly sliced
¼ C. chopped cilantro
1 ½ C. coarsely shredded cooked chicken, poached, grilled or roasted.
1 lg. Ripe Avocado, cut into ½" cubes
1/3 C. coarsely grated Mexican queso anejo or cheese of your choice
12-16 warm corn tortillas or tostadas
Whisk together vinegar and oil and chipotles. Season generously with salt - about ¼ tsp or to your tastes. Add cabbage, carrot, chicken, cilantro and onion. Toss well and let stand for 15 minutes. Taste, and add more salt if necessary. Top with avocado and dust with cheese. Place on warm tortilla and fold over, or serve on a tostada.
Nutrition Facts:
Lou Hodgson
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