Ingredients
Canola oil for gill grates- 1 Lb Chicken thighs boneless, skinless (4 thighs)
- 2 Tbsp Fajita or taco seasoning
1¼ Tsp Kosher salt divided- 6 Cups Napa Cabbage, shredded (from 1 head) or 14-oz. pkg. coleslaw mix
1 Red Bell Pepper thinly sliced
¼ Cup Mayonnaise
¼ Cup Salsa
2 Tbsp Sour cream- 2 Cups Corn tortilla chips crushed
1 Cup Fresh Cilantro fresh, roughly chopped; plus more for serving- 2 Oz Queso fresco or feta cheese crumbles (about ¼ cup)
- ¼ Cup Pumpkin seeds (pepitas) roasted, salted
Instructions
- Lightly oil the grill grates and preheat to medium-high, about 400–450°F. Rub the chicken with the fajita or taco seasoning and ½ teaspoon of the measured salt.
- Grill the chicken for about 4–5 minutes per side, adjusting for thickness, until a thermometer inserted into the thickest part reaches 165°F. Transfer to a clean plate and rest for 10–15 minutes before slicing. Do not reuse a plate that held raw chicken.
- Whisk the mayonnaise, salsa, sour cream, and remaining ¾ teaspoon salt. Toss the cabbage and bell pepper with the dressing, then fold in the sliced chicken and the chopped cilantro.
- Just before serving, add the crushed tortilla chips and toss lightly. Divide among plates and finish with the cheese, pepitas, and extra cilantro.
Notes
Total time is about 45 minutes including a 15-minute chicken rest; vegetable prep can overlap the grilling and resting. Seasoning blends vary in salt; choose a low-salt blend or reduce the added salt to taste. Store the chips separately from the dressed salad. Contains egg and milk; check the tortilla chips and seasoning labels. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F. Adapted from the Chicken Tortilla Crunch Salad published by Real Simple.
