Buffalo Chicken Salad Tacos with Pineapple Salsa

Frozen chicken breast strips make quick work of this new taco twist.

  • prep time 45 min
  • total time 45 min
  • ingredients 13
  • servings 10

Ingredients

Salsa

2
cups chopped plum (Roma) tomatoes (6 medium)
1
jalapeño chile, seeded, finely diced (2 tablespoons)
3/4
cup pineapple ice cream topping
Salt and pepper to taste, if desired

Tacos

2
boxes (4.7 oz each) Old El Paso® Stand ‘N Stuff® taco shells (10 shells each)
1
package (28 oz) frozen buffalo-style breaded chicken breast strips
1/2
cup mayonnaise or salad dressing
1/4
cup sour cream
1/4
cup pineapple ice cream topping
1/2
cup finely chopped celery
1/3
cup chopped green onions
3/4
cup crumbled blue cheese (3 oz)
1
bag (6.5 oz) sweet butter lettuce or 1 head each red and green butter leaf lettuce
  • 1 Heat oven to 325°F. In medium bowl, mix salsa ingredients (salsa will be juicy). Set aside.
  • 2 Heat taco shells in oven as directed on box.
  • 3 Meanwhile, microwave chicken as directed on package. In large bowl, mix mayonnaise, sour cream, 1/4 cup pineapple topping, the celery, onions and 1/4 cup of the cheese. Cut chicken into small bite-size pieces; add to mixture in bowl. Toss gently, coating chicken completely.
  • 4 To assemble tacos, divide lettuce among taco shells. Top lettuce in each shell with about 1 teaspoon salsa and 1/4 cup chicken filling. Top with remaining salsa and 1/2 cup blue cheese. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    550
    (
    Calories from Fat
    260),
    % Daily Value
    Total Fat
    29g
    29%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    2g
    2%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    1130mg
    1130%;
    Total Carbohydrate
    56g
    56%
    (Dietary Fiber
    5g
    5%
      Sugars
    21g
    21%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    10%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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