Salad:
1 cup cooked and cubed chicken breast
1 bag cabbage slaw
1 sliced green onion
2 tsps. chopped fresh cilantro
1 carrot peeled and shredded
1 cup tortilla strips or crushed tortilla chips
Vinaigrette:
1/2 cup olive oil
1/4 cup fresh lemon or lime juice
1 small clove minced garlic
1-2 tsps. chipotle peppers in adobo sauce
1/4 cup Italian parsley
1 chopped green onion
2 tsps. ground cumin
Salt/pepper to taste
Directions:
In salad bowl, toss cabbage, green onion, cilantro, chicken, and carrots. Puree dressing ingredients in food processor for approx. 1 minute. Dress salad right before serving. Top with tortilla strips.
