Chipotle Chicken Salad Tacos
Flavorful chipotle chicken salad tacos combine smoky heat, crunchy vegetables, and creamy avocado, making them perfect for casual gatherings or weeknight dinners with a vibrant flair.
Ingredients
- 2 Tbsp. balsamic vinegar ⓘ
- 1/3 c. extra virgin olive oil ⓘ
- 2 canned chipotles en adobo, finely chopped ⓘ
- salt, to taste ⓘ
- 2 1/2 c. thinly sliced cabbage
- 1 large carrot, peeled, chopped into 1/4 inch pieces ⓘ
- 1 small red onion, thinly sliced ⓘ
- 1/4 c. chopped fresh cilantro ⓘ
- 1 1/2 c. coarsely shredded cooked chicken, grilled or roasted ⓘ
- 1 large ripe avocado, peeled, pitted, cut into 1/2 inch cubes ⓘ
- 1/3 c. coarsely grated parmesan cheese ⓘ
- 12 to 16 warm corn tortillas ⓘ
Instructions
- In a large bowl, mix vinegar, olive oil, and chopped chipotles. Season with about 1/4 teaspoon salt.
- Add sliced cabbage, chopped carrot, sliced red onion, chopped cilantro, and cooked chicken to the bowl.
- Toss everything together and let stand for 15 minutes to meld flavors.
- Transfer the mixture into a wide, shallow serving bowl, dot with cubed avocado, and sprinkle with grated parmesan cheese.
- Serve with warm corn tortillas.
Tips & Substitutions
For a creamier texture, consider adding Greek yogurt or sour cream to the salad mix. If you prefer a milder flavor, use only one chipotle en adobo or substitute it with smoked paprika. Fresh lime juice can also brighten the dish. Feel free to swap in other proteins, like shredded beef or tofu, for diverse variations. This salad is versatile and can be enjoyed in various Mexican recipes.
Serving Suggestions
Serve the Chipotle Chicken Salad Tacos with a side of black beans or Mexican rice for a complete meal. They also pair well with Southwestern Tortilla Wedges for a delightful crunch. Consider adding a fresh mango salsa or a light corn salad for extra flavor and texture. This dish makes for a great lunch or a casual dinner option.
Storage & Reheating
To store leftovers, keep the chicken salad in an airtight container in the refrigerator for up to 3 days. It's best to keep the tortillas separate to maintain their texture. When ready to eat, reheat the chicken gently in the microwave or on the stovetop, and warm the tortillas briefly on a skillet before serving to revive their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Chipotle Chicken Salad Tacos contains roughly 482 calories, with 17g protein, 56g carbohydrates, and 23g fat. It is an excellent source of vitamin C (140% of the Daily Value), vitamin A (104% of the Daily Value), and iron (61% of the Daily Value). Note that it is relatively high in sodium, at 2219mg per serving (96% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the salad mixture a few hours in advance. Just be sure to add the avocado and cheese right before serving to keep everything fresh. If you plan to store leftovers, do so in separate containers to maintain the texture of the tortillas.
What can I use instead of corn tortillas?
If you can't find corn tortillas, flour tortillas or lettuce wraps are excellent alternatives. Flour tortillas provide a softer bite, while lettuce wraps offer a low-carb option. Both will complement the flavors of the chipotle chicken salad beautifully.
How spicy is this recipe?
The spiciness of this recipe can vary depending on how many chipotles you use. Two chipotles en adobo will give a nice kick, but if you're sensitive to spice, start with one and adjust to taste. You can also balance the heat with creamy toppings like avocado or yogurt.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).