Taco salad is one of my favorite quick and easy, yet oh so yummy summer dinners. I never get tired of eating taco salad even though I make it the same way every time. But when I saw a different take on taco salad that incorporated a buffalo sauce, I knew it would be the perfect summer salad. Plus it would be a different taco salad to add the my summer salad rotation.
Buffalo Chicken Taco Salad
Ingredients:
- 4 tablespoons unsalted butter, melted
- 6 tablespoon Frank's hot sauce
- 2 cups (16 ounces) shredded cooked chicken
- 2 romaine lettuce heads, chopped
- 2 jalapeños, sliced
- 1 pint grape tomatoes, sliced in half
- 1 can reduced sodium black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- nacho cheese Doritos, crushed
- ranch dressing
Directions:
- In a large bowl whisk together the melted butter and the hot sauce. Add in the shredded chicken and mix well.
- In a large bowl add the lettuce and then top with the buffalo chicken followed by the jalapeños, tomatoes, beans and cheese. Toss everything together and serve. Top each serving with crushed chips and ranch dressing.
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Nutrition Facts |
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Serves: 6 |
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Amount Per Serving |
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Calories 561 |
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Total Fat |
36.4g |
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Saturated Fat |
11.8g |
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Polyunsaturated Fat |
0.6g |
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Monounsaturated Fat |
2.5g |
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Trans Fat |
0g |
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Cholesterol |
86.3g |
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Sodium |
1,394.2g |
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Potassium |
502.3g |
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Total Carbohydrates |
29.8g |
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Dietary Fiber |
6.2g |
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Sugars |
2.5g |
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Protein |
22.3g |
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Vitamin A 21.42% Vitamin C 17.56% |
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Calcium 17.89% Iron 12.15% |
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*Nutritional information will vary depending on the brands you use. |
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