Chicken Cowboy Cabbage
A hearty Tex-Mex salad of crunchy cabbage, shredded chicken, beans, corn, and Chili Cheese Fritos coated in a creamy, smoky chipotle dressing.
Ingredients
Salad
- 1 bag (16 ounces) coleslaw mix, (tri-color preferred)
- 3 cups shredded rotisserie chicken, about 1 whole chicken
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15.25 ounces) corn kernels, drained
- 1 medium jalapeño, seeded and finely diced
- 1 small red bell pepper, seeded and finely diced (about ½ cup)
- 3 green onions, finely sliced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon taco seasoning
- ¾ teaspoon ground cumin
- 1 bag (9.75 ounces) Chili Cheese Fritos, reserving a handful for topping
Chipotle Dressing
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh lime juice, about 2 limes
- ½ teaspoon kosher salt
- ½ teaspoon chili powder
- 2 tablespoons chipotle sauce from a can of chipotles in adobo, sauce only
Instructions
Prepare the Salad Base
- In a very large bowl, combine the coleslaw mix, shredded chicken, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss until everything is evenly distributed.
Make the Dressing
- In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, salt, chili powder, and chipotle sauce until smooth and creamy.
Assemble and Serve
- When ready to serve, pour the dressing over the salad and toss gently to coat. Add most of the Chili Cheese Fritos (crushing a few lightly if desired) and fold them in. Top with the reserved Fritos and serve right away.