2
boxes (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
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
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Steps
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.
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