For the Chicken:
Prep Time: 15 min. • Cook Time: 15 min.
Preheat your grill to medium heat. Butterfly the chicken breasts to ensure even cooking, then toss with the chipotle seasoning and olive oil. This step can be done up to one day in advance.
Grill the chicken until the internal temperature reaches 165°F as measured by a probe thermometer. While grilling the chicken breasts, also grill the pineapple planks and allow to deeply caramelize. Allow the chicken breast and pineapple to rest while preparing the slaw.
In a large bowl, mix the cabbage, red onion, cilantro, avocado, lime juice, olive oil, and salt together. Chop the pineapple into small pieces and add to the slaw as well. Last, slice the chicken into small pieces and place into a separate bowl.
To assemble, quickly heat a tortilla shell directly on the grill and place your desired amount of chicken into the shell. Top with the avocado pineapple slaw, then spoon Market District salsa on top. Add any optional toppings to your liking, eat and enjoy!
Approximate Nutritional Information (Per serving):
Calories 950, Fat 33g, Sat Fat 9g, Trans Fat 0g, Cholesterol 85mg, Sodium 2300mg, Total Carbohydrate 117g, Fiber 6g, Sugars 17g, Protein 46g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free