Chipotle Chicken Salad Tacos

• 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

1. In a large bowl, mix vinegar, olive oil and chipotles. Season to taste with salt, about 1/4 teaspoon.
2. Add cabbage, carrot, onion, cilantro and chicken.
3. Toss and let stand 15 minutes.
4. Put into a wide, shallow serving bowl, dot with avocado and sprinkle with cheese.
5. Serve with tortillas.
6. Makes about 4 cups, enough to fill 12 to 16 tacos and serve 4.

balsamic vinegar, extra virgin olive oil, chipotles, salt, cabbage, carrot, red onion, fresh cilantro, chicken, avocado, parmesan cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9399 (may not work)