Buffalo Chicken Salad Tacos With Pineapple Salsa Recipe

Ingredients

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

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

Preparation

Heat oven to 325°F. In medium bowl, mix salsa ingredients (salsa will be juicy). Set aside.

Heat taco shells in oven as directed on box.

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.

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.