Crushed tortilla chips make this punchy chicken salad totally irresistible.
This speedy salad is loaded with shortcuts, meaning you could get dinner on the table stat.
All-in-one fajita spice mix seasons chicken thighs before they hit a hot grill.
Photo: Victor Protasio
If you prefer to use a coleslaw blend instead of the cabbage, go for it!
Not up for grilling?
Cook the thighs on the stovetop, or make salad prep even faster by using leftover or rotisserie chicken.
Rub chicken thighs with fajita seasoning and sprinkle with 1/2 teaspoon salt.
Transfer to a plate and let cool for 15 minutes.
Place cabbage and bell pepper in a large bowl; toss to combine.
Whisk mayonnaise, salsa, sour cream, and remaining 3/4 teaspoon salt in a small bowl.
Add to cabbage mixture and toss to coat.
Thinly slice chicken and add to cabbage mixture.
Add tortilla chips; toss to combine.
Transfer to a bowl or plates.
Top with cheese and pepitas; garnish with more cilantro.
