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Chipotle Chicken Salad Tacos with Avocado, Red Skin Potatoes and Romaine
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Chipotle Chicken Salad Tacos with Avocado, Red Skin Potatoes and Romaine

A tingly tangy chicken salad makes a great taco filling.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Calories 160kcal

Ingredients

  • 1 inch large red skin or Yukon Gold potato sliced 1/4 thick
  • 3 Tablespoons cider vinegar or 2 tablespoons cider and 1 tablespoons balsamic
  • 1 teaspoon dried oregano Mexican if you have it
  • 2 canned chipotle chiles en adobo seeded and chopped
  • 1 teaspoon adobo sauce from the can of chiles en adobo
  • 1/4 sweet onion fine chopped
  • 6 ounces cooked chicken shredded (rotisserie chicken makes this easy)
  • 2 cups sliced romaine leaves
  • 1 inch avocado flesh scooped from skin and cut into 1/4 cubes
  • 2 tablespoon olive oil
  • 6 soft corn tortillas warmed

Instructions

  • Place the sliced potato into a large microwaveable bowl, drizzle with 1/4 cup water and sprinkle generously with salt. Cover with plastic wrap, poke a couple of holes in the top and microwave on high for about 4 minutes, or until tender but not mushy. Scoop the potatoes onto a cutting board, leaving the liquid behind. Let the potatoes cool.
  • Add vinegar, oregano, chipotle chiles, adobo sauce, and onion to the bowl with the potato cooking water to make a dressing. Mix well, then taste and season with salt to taste.
  • Use a fork to break the cooled potatoes into 1/2 inch pieces, then scoop them into a large bowl. Add the chicken and drizzle on the dressing and toss everything together. Refrigerate the mixture for 30 minutes to blend flavors.
  • Just before serving, add the lettuce and avocado to the bowl. Drizzle with the oil and toss to combine. Serve with warm tortillas for soft tacos.

Nutrition

Calories: 160kcal | Carbohydrates: 15g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 110mg | Potassium: 168mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1668IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg