Description

Loaded Chicken Frito Cowboy Cabbage brings an explosion of flavors with tender chicken, crunchy Fritos, and vibrant veggies. It’s a quick and delightful meal that’s perfect for busy evenings or family gatherings.

Ingredients

Scale

1 bag (16 ounces / 454 g) coleslaw mix
3 cups rotisserie chicken, shredded
1 can (15 ounces / 425 g) black beans, rinsed, drained
1 can (15.25 ounces) corn kernels, drained
1 medium jalapeño pepper, seeded, finely diced
1 small red bell pepper, seeded, finely diced (about ½ cup)
3 green onions, finely sliced
¼ cup fresh cilantro, chopped
1 tablespoon taco seasoning
½ teaspoon ground cumin
1 bag (9.75 ounces / 276 g) Chili Cheese Fritos, reserving a handful for topping
½ cup (120 g) sour cream
½ cup (115 g) 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

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Instructions

In a large bowl, mix the coleslaw, shredded chicken, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin until well combined.
In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, kosher salt, chili powder, and chipotle sauce until creamy.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Fold in most of the Chili Cheese Fritos, breaking them slightly if desired, to add crunch.
Before serving, sprinkle the reserved Fritos on top for extra texture.
Serve right away.

Notes

For a spicier dish, leave some seeds in the jalapeño pepper.
Feel free to substitute with your favorite beans or add more veggies to customize.
This dish can be prepared in advance; just add the Fritos right before serving for crunch.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 660mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 15g
Cholesterol: 40mg