Active time: 35 minutes
Total time: 35 minutes
Canola oil, for grill grates
1 lb. boneless, skinless chicken thighs (4 thighs)
2 Tbsp.fajita or taco seasoning
1 1/4 tsp. kosher salt, divided
6 cups shredded napa cabbage (from 1 head cabbage or a 14-oz. pkg. coleslaw mix
1 red bell pepper, thinly sliced
1/4 cup mayonnaise
1/4 cup salsa
2 Tbsp. sour cream
2 cups crushed corn tortilla chips
1 cup roughly chopped fresh cilantro, plus more for serving
2 oz. queso fresco or feta cheese, crumbled (about 1/2 cup)
1/4 cup roasted, salted pumpking seeds (pepitas)
- Oil grill grates and preheat to medium-high (400 degrees F to 450 degrees). Rub chicken thighs with fajita seasoning and sprinkle with 1/2 teaspoon salt.
- Place chicken on oiled grates; grill, uncovered, until chicken is cooked through and a thermometer inserted in thickest part registers 165 degrees F, 4 to 5 minutes per side. 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, adn 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.