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

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Pixicook editorial team

A delicious and easy-to-make taco recipe featuring a flavorful chicken salad with chipotle chiles, avocado, and red-skin potatoes, served in warm corn tortillas.

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

units in
USchevron
serves
4 peoplechevron

Red-Skin Potato, sliced into 1/4 inch pieces

0 oz

Salt

to taste

Cider Vinegar

tablespoons

Dried Mexican Oregano

teaspoons

Chipotle Chiles En Adobo, seeded and chopped

0 chiles

White Onion, finely chopped

0 oz

Cooked Chicken, coarsely shredded

0 oz

Romaine Lettuce, sliced

cups

Avocado, cubed into 1/4-inch pieces

each

Olive Oil

tablespoons

Corn Tortillas, warmed

each

How to Make Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes, and Romaine

1. Cook Potato Slices

Place the potato slices in a microwaveable bowl with a sprinkle of salt and enough water to just cover the bottom. Cover the bowl tightly with plastic wrap and microwave on high for about 4 minutes. Transfer the potatoes to a cutting board to cool.

2. Make the Dressing

In the same bowl used for the potatoes, combine vinegar, oregano, chipotle chiles, and white onion. Use some of the potato water to blend the flavors, and season the mixture with about 1 teaspoon of salt.

3. Mix Salad Components

Gently break the cooled potatoes into bite-sized pieces and add them to a large bowl. Add the shredded chicken, and then pour the flavorful dressing over the top. Optionally, you can refrigerate this mixture for 30 minutes.

4. Finalize the Salad

Add the sliced romaine lettuce and cubed avocado to the chicken and potato mixture. Drizzle olive oil over the salad and toss to combine all the ingredients.

5. Serve the Tacos

Serve the chipotle chicken salad with warm corn tortillas on a platter or individual plates.

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