Crunchy Hawaiian Chicken Tacos
Anita's Table Talk
spinach leaves, chopped
canned crushed pineapple, drained
cooked chicken, diced
(rotisserie chicken works)
For the Dressing and Slaw
In a small bowl, WHISK together mayonnaise, vinegar, garlic powder, onion powder, and chili powder.
In a large bowl, MIX broccoli slaw, drained pineapple, and spinach with dressing.
For the Tacos
PLACE ½ cup of warm shredded cooked chicken in tortilla.
TOP with ½ cup of the broccoli/pineapple/spinach mixture.
WRAP tortillas, taco style. SERVE immediately or refrigerate for later.
These also taste great warmed slightly in a grill pan before serving.