Description

This Loaded Chicken Frito Cowboy Cabbage dish combines irresistible flavors and simple prep, featuring coleslaw, rotisserie chicken, and a zesty creamy dressing—all topped with crunchy Fritos for a mouthwatering, quick dinner option.

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, just the sauce, not the peppers

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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 another bowl, whisk together the sour cream, mayonnaise, lime juice, salt, chili powder, and chipotle sauce until smooth.
Pour the dressing over the salad mixture and toss gently to coat evenly.
Stir in most of the Chili Cheese Fritos, crushing lightly if desired, to distribute the crunch.
Top with the reserved Fritos just before serving for extra texture.
Serve immediately.

Notes

For added flavor, use tri-color coleslaw mix for more color and crunch.
Feel free to adjust the spice level by adding more or fewer jalapeños.
This salad can be made ahead; just add the Fritos before serving to maintain their crunch.

Nutrition

Serving Size: 1 serving
Calories: 352
Sugar: 1 g
Sodium: 480 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 5 g
Protein: 14 g
Cholesterol: 49 mg