Dinner Tonight: Chipotle Chicken Salad Tacos Recipe

• 3 tablespoons cider vinegar
• 1 teaspoon dried oregano
• 2 canned chipotle chiles en adobo, finely chopped
• 1/4 red onion, diced
• 6 ounces cooked, shredded chicken
• 2 cups romaine lettuce, chopped
• Corn tortillas
• Salt
• Canola oil

1. Toss the chicken in a small pan and turn the heat to medium. If the chicken is mostly white meat than add a little oil. Lightly brown the chicken while you get the dressing mixed.
2. Combine the cider vinegar, oregano, chipotles, and red onion. Season with salt.
3. When the chicken has lightly browned, pour in the vinegar mixture. Stir until combined.
4. Heat a large pan over high heat. Cook the tortillas for a few seconds on each side to soften them.
5. Toss a little of the chicken on each tortilla, sprinkle on a bit of lettuce, and eat.

cider vinegar, oregano, chiles, red onion, chicken, romaine lettuce, tortillas, salt, canola oil

Taken from www.seriouseats.com/recipes/2008/06/chipotle-chicken-salad-tacos-recipe.html (may not work)