Chipotle Chicken Salad TacosFirst we cooked the chicken in a skillet over medium heat.
3 tablespoons cider vinegar
1 teaspoon oregano
2 chopped chipotle peppers in adobo sauce
1/4 cup red onion
6 ounces shredded cooked chicken breast
While that was cooking, we prepared the sauce by combining apple cider vinegar, oregano, chipotle peppers in adobo sauce and red onion. We also added some salt to taste.
Then we took the now shredded chicken and combined that with the sauce mixture in a pan over medium heat.
Meanwhile, in another skillet, cook the corn tortillas until slightly crispy or your desired texture.
We both tried the corn tortilla tacos. They were very good. (We added some shredded cheese to the top and held back on some of the chipotle.) The vinegar provided a nice acidity and the chipotle could still be felt lingering at the end of each bite.
However, we both felt serving the chicken over romaine was better. Melissa served it over shredded romaine while I made a romaine taco, serving the chicken inside the leaf.