Buffalo Chicken Taco Salad

• Gluten free

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1 Avocado, fresh
  • 1/4 cup Black beans
  • 1 Cilantro, fresh
  • 1 Jalapeno
  • 1 Lime, wedges
  • 6 oz Romaine lettuce
  • 1/2 cup Tomato

• Condiments

  • 1 Guacamole
  • 3 tbsp Hot sauce
  • 1 Pico de gallo
  • 1 Salsa
  • 1 Salsa verde

• Snacks

  • 6 Cheesy tortilla chips

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Cheddar cheese
  • 1 Sour cream or plain greek yogurt

Found on peasandcrayons.com

Description

Ingredients

• 1 cup (8 oz) cooked chopped/shredded chicken
• 3 TBSP hot sauce (like Frank’s Red Hot )
• 2 TBSP butter
• 6-8 oz chopped romaine lettuce
• 1 jalapeno, sliced
• 1/2-1 cup chopped/diced tomato
• 1/4-1/2 cup black beans, drained and rinsed
• 1/4-1/2 cup shredded cheddar cheese
• 6-8 cheesy tortilla chips (any brand!)
• I topped mine with an all-natural ranch dressing and an extra drizzle of hot sauce. Feel free to follow suit! You can also try it with blue cheese dressing or snag your favorite salsa/guacamole to use as a fiesta-worthy salad dressing! Yum!
• fresh avocado
• sour cream or plain Greek yogurt
• fresh cilantro
• guacamole
• pico de gallo
• salsa verde
• salsa
• lime wedges, for a burst of citrus

Directions

• Prep your chicken (see notes below) and chop your veggies for the salad.
• Melt butter and combine with hot sauce, whisking to mix.
• Pour sauce over chicken and serve over lettuce with all your favorite toppings from the list above!
• Drizzle with dressing of choice (I opted for ranch and a hearty drizzle of hot sauce) and dig in.