Healthy Living: Chipotle Chicken Salad Tacos

2 Tbsp balsamic vinegar
1/3 cup olive oil
2 canned chipotle chiles in adobo finely chopped (available in a small can at Safeway and Food Lion)
salt
1/2 small head Napa cabbage or romaine lettuce thinly sliced (about 2 1/2 cups)
1 large carrot, peeled and chopped into 1/4-inch pieces
1 small red onion, thinly sliced
1/4 cup fresh cilantro (optional)
1 1/2 cups shredded cooked chicken
1 large ripe avocado, peeled, pitted and cut into 1/2 inch cubes
1/3 cup grated cheese (such as Mexican queso, romano or parmesan)
12 to 16 fresh, warm corn tortillas

1. The filling:
In a large bowl, whisk together the vinegar, olive oil and chipotles. Season generously with salt (about 1/4 teaspoon). Add the cabbage, carrot, onion, cilantro and chicken. Toss everything together and let stand for 15 minutes. Taste and season with more salt if necessary.

2. Finishing the Dish:
Scoop the filling into a wide shallow serving bowl, dot with the cubed avocado and dust generously with cheese. Set on the table the warm tortillas, and you're ready for some great roll- them- yourself tacos.

Sandra Talbot