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Buffalo Chicken Salad Tacos

Serves 6

1/2 lbs Pre-cooked Shredded Rotisserie Chicken

1 carrot, peeled, and shredded

5 celery stalks, chopped NOT minced

1/2 bunch of cilantro, finely chopped

1/4 green cabbage, shredded

1/2 cup buffalo wing sauce (I love Sweet Baby Ray's and use it always)

6 large flour tortillas, warmed

Pickled onions, optional

In a large mixing bowl toss in your chicken, carrot, celery and buffalo sauce and mix well until everything is completely covered in our sauce. Warm up your flour tortillas and start assembling your tacos.

Start with your warmed up tortilla, then add on chicken mix, then top with your green cabbage and cilantro for garnish, you can add a dollop of greek yogurt for an extra layer of creamy flavor, top with a couple pickled onions and it's ready to enjoy!

Pickled onions:

1 medium red onion, thinly sliced

1 cup water

1 cup white vinegar

3 tablespoons sugar (or sweetener of choice)

1 tablespoon sea salt

1/2 teaspoon red pepper flakes

1 teaspoon peppercorns

In a large mason jar place your red onion and set aside. Now in a medium pot heat up water just until it's about to simmer and take off heat. Add in vinegar, salt, sugar and spices, once sugar and salt have completely dissolved pour your pickling liquid into your Mason Jar, close lid and refrigerate for AT LEAST 30 minutes. I love to leave overnight for extra flavor. These will last about a week in your fridge. Enjoy!


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