Bake-Off® Contest 43, 2008
Berwyn, Illinois

Buffalo Chicken Salad Tacos with Pineapple Salsa

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

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6 reviews.
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  • 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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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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