If you like blue cheese and buffalo chicken, this recipe is for you! Mike and I, sadly, are not blue cheese fans so we didn't care for this dish. We adapted this recipe from the original and it wasn't bad at all. However, we just couldn't get over the strong blue cheese flavor. On our second tacos, we omitted the blue cheese salad and used ranch dressing, lettuce, and cilantro and it tasted much better to us.
- Eight 6-inch soft corn tortillas
- 1 TBS EVOO
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 2 TBS hot sauce
- 2 ounces blue cheese
- 3 TBS light real mayonnaise
- 4 cups shredded lettuce
- 2 carrots, shredded
In a nonstick skillet, heat the EVOO over medium heat. Season the chicken with salt and pepper and place in the pan; cover loosely with foil and cook, turning once, until golden and cooked through, about 12 minutes; transfer to a plate. Brush the chicken on both sides with the hot sauce and tent with foil to keep warm.
Meanwhile, using a food processor, blend the blue cheese, mayonnaise, and 2 TBS water until smooth; transfer to a large bowl. Add the lettuce, radishes, and carrots and toss to coat.
Thinly slice the chicken. Divide the salad among the corn tortillas; top with chicken.
I've also shared this recipe on: Seasonal Sundays
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