Chipotle Chicken Salad

This recipe is actually for tacos, but I liked it even better with the filling used as a salad. You can wrap the filling in any kind of tortillas you like: flour, hard shell, or soft shell corn. I got the original recipe from Recipezaar, but I streamlined it to make it easy for weeknights.

Note: chipotle peppers in adobo sauce are sold with the Mexican products. You can take out the two you need for this recipe and freeze the rest for another time.

Chipotle Chicken Salad

2 tablespoons balsamic vinegar
1/3 cup olive oil, preferably extra-virgin
2 canned chipotle chiles in adobo, finely chopped
salt
1 package coleslaw* mix with carrots (can also used chopped napa cabbage and carrots)
1/2 - 1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro

1 rotisserie chicken, meat removed and shredded (or three cups cooked chicken)
1 large ripe avocado, peeled, pitted and cut into 1/2 inch cubes
1/3 cup coarsely grated mexican queso anejo or queso fresco (like Romano or feta, respectively)

warm tortillas (if you want a wrap rather than a salad)

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*Bagged coleslaw mix is next to bagged lettuce; it won't have dressing on it.

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In a large bowl, whisk together the vinegar, olive oil and chipotles.
Season generously with 1/4 t. salt.
Add the coleslaw, onion, cilantro and chicken.
Toss everything together and let stand for 15 minutes.
Taste and season with additional salt if necessary.

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Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with the cheese.

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Serve with warm tortillas, if desirted.