Rick Bayless's Chipotle Chicken Salad Tacos

2 T balsamic vinegar 1/3 c olive oil 2 canned chipotle chiles en adobo, finely chopped salt 1/2 small head Napa cabbage, thinly sliced (about 2-1/2 c) 1 large carrot, peeled and chopped into 1/4 in pieces (or shredded) 1 red onion thinly sliced (or chopped) 1/4 c fresh cilantro chopped 1-1/2 c coarsely shredded cooked chicken (preferably grilled, roasted or rotisserie...ok to use the fried chicken pieces, too, but just the meat part) 1 large ripe avocado, cubed 1/3 c coarsely grated Mexican queso anejo cheese - or - Romano or parmesan cheese 12-16 warm fresh corn tortillas

In large bowl, whisk vinegar, oil, chipotle and season generously with salt - at least 1/4 tsp.

Add the rest of the listed ingredients cabbage through chicken, toss and let sit for 15 minutes

Taste, and season with salt if needed.

Put in serving bowl and top with avocado and cheese. Rick Bayless