We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Buffalo Chicken Salad Tacos with Pineapple Salsa

(11)
  6 reviews
  • 45 min prep time
  • 45 min total time
  • 13 ingredients
  • 10 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Bake-Off® Contest 43, 2008
Annette Riva
Berwyn, Illinois

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
260
% Daily Value
Total Fat
29g
44%
Saturated Fat
7g
35%
Trans Fat
2g
2%
Cholesterol
35mg
12%
Sodium
1130mg
47%
Total Carbohydrate
56g
19%
Dietary Fiber
5g
18%
Sugars
21g
21%
Protein
16g
16%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
6%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2011
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved