Sometimes I just need my buffalo and bleu cheese cravings satisfied immediately. That’s when I make this. It’s ready in 20 minutes or less and is so stinkin’ yummy, you’ll kick yourself for not thinking of it before I did. Suckas! The fact that there are actual veggies cooked into the meat is an added bonus, especially if you hide them well enough to fool your little ones.
FYI: I fudged the measurements below. I don’t really measure things when I cook, but these look about right. So, um…good luck, ok?
Buffalo Chicken Taco Salad
Cook time: 20 minutes
- 2 pounds ground chicken
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup buffalo sauce
- 1/2 cup water
- tortilla chips
- shredded lettuce
- ranch or bleu cheese dressing
Cook the ground chicken, carrots and celery in a skillet until the chicken is done. Drain the chicken, then add buffalo sauce and water. Stir and let simmer until the mixture is the consistency of seasoned taco meat.
To serve, spoon the buffalo chicken mixture on top of crushed tortilla chips and top with lettuce and dressing, and even some more raw carrots and celery, if you prefer. Enjoy!