Buffalo Chicken Salad Tacos with Pineapple Salsa

(11)
6 reviews.
  • 45 min prep time
  • 45 min total time
  • 13 ingredients
  • 10 servings

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

Directions

  1. 1 Heat oven to 325°F. In medium bowl, mix salsa ingredients (salsa will be juicy). Set aside.
  2. 2 Heat taco shells in oven as directed on box.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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