Yellow Curry Delicata Slaw Tacos with Pulled Rotisserie Chicken
Yellow Curry Delicata Slaw Tacos with Pulled Rotisserie Chicken
If “weeknight dinner” and “Friendsgiving appetizer” had a baby, it would be these tacos. Oolie’s Yellow Curry Dip is doing all the heavy lifting here—replacing curry paste, mayo, and oil with one spoonful of creamy, high-protein flavor. Instead of your usual cabbage, we’re turning delicate ribbons of raw delicata squash into the slaw. The result? A little sweet, a little tangy, a lot golden—and the kind of dinner that makes you feel like you tricked the system.
PREP TIME: 20 minutes
Serving size: 2-3 Servings
Share this recipe:
Ingredients
¾ cup Oolie Yellow Curry Dip
1 small delicata squash, halved, seeds removed, thinly shaved (skin on)
Juice of 1 lime
1½ cups pulled rotisserie chicken
6 small tortillas (corn or flour)
Optional: chives, avocado
Instructions
1. Make the dressing: Whisk Oolie and lime juice together until smooth and pourable.
2. Make the slaw: Toss the shaved delicata with half the dressing; let sit 10 minutes to soften slightly.
3. Warm the chicken: In a skillet, toss the pulled chicken with a spoonful of the remaining dressing over medium heat until warm.
4. Assemble the tacos: Fill warm tortillas with the curry chicken and delicata slaw.
5. Finish: Drizzle with the remaining dressing and top with chives and avocado.
Featured Product
Yellow Curry Dip
Warming curry spices and coconut cream combine with Free-Range eggs in this globally-inspired dip finished with sweet currants.
Check Out More Recipes
Herby Tuna and Lentil Salad with Red Pepper Dressing
Herby Tuna and Lentil Salad with Red Pepper Dressing
Make ahead lunch alert, girl dinner for days, and so-much-protein! This is a refreshing lunch that’ll keep you full and happy.
SEE RECIPE
