Mr. Young typically makes these tacos for us. He has been making this recipe for quite some time and some how or other it hasn't made it on the blog. I would ask him to write this post up, but he is really busy at work this week. This is a really simple and easy recipe to put together for a week night meal when you don't have a lot of time or don't want to spend a lot of time preparing dinner. It is really nice in the summer months too because there really isn't any cooking required. I hope this becomes a family favorite for you too!
xoxo
Rachel
Chipotle Chicken Salad Tacos
2 tablespoons balsamic vinegar
1/2 cup of olive oil
2 canned chipotle chilies in adobe, finely chopped (add more or less depending on how much heat you like)
1 bag of coleslaw mix (found where the salads are in the produce section)
1 small red onion finely chopped
1 1/2 cups of shredded chicken breast from a rotisserie chicken
1 large ripe avocado cut into small cubes
1/3 cup fresh grated parmesan cheese
Warm taco size flour tortillas
1. In a large bowl mix together the vinegar, olive oil, chipotle chilies, and kosher salt. Add the coleslaw mix, onion, and chicken. Toss everything together and let sit for about 15 minutes. Taste and see if it needs additional salt.
2. If you would like, transfer the salad to another bowl add the avocado and sprinkle on the cheese.
3. Bring the salad to the table with warm tortillas. Dinner is served!
4 comments:
As always your recipe looks amazingly delicious. It surprises me that the chicken mixture is served cold... Is that right? I'm just so used to having whatever goes into a taco warm. ps.... I love that your husband cooks, Rick would if I asked him to but he is pretty limited in his menu i.e hot dogs, fried eggs, PB sandwiches etc, Ha
Yum! Thanks for sharing - looks and sounds delish!
YUM! These look absolutely amazing!
Sounds delicious! A keeper!
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