Diva Tasting: Buffalo Chicken Taco Salad

Buffalo Chicken Taco Salad


  • 3 Lbs. Chicken Breasts Chopped

  • 8 Ounces Cream Cheese, Softened At Room Temperature

  • 1/4 Cup Butter

  • 1/2 Cup Frank’s Red Hot Sauce*

  • 1 teaspoon Powdered Garlic, or To Taste

  • 6 Taco Salad Shells

  • 2 cups Cheddar Cheese Or Mexican Cheese Mix, Shredded.

  • Taco Toppings: Sour Cream, Lettuce, Onions, Green Onions, Hot Sauce, Diced Tomatoes


  1. Preheat oven to 450 degrees. Grease a 9×13 baking sheet. Set aside.

  2. Coat chicken breast chunks with a drizzle olive oil in a resealable bag. Toss till coated sprinkle lightly with the salt and black pepper.

  3. Place chicken into baking dish or sheet and bake for 10-15 minutes. Cover chicken with aluminum foil and bake for an additional 5-10 minutes until cooked through. Allow the chicken breasts chunks to completely cool.

  4. Place the cream cheese, butter, and hot sauce into a large pan over medium heat until the cream cheese has melted. Making sure to stir frequently.

  5. Place the shredded chicken into the mixture and stir to coat. Remove from heat.

  6. To make the tacos: Preheat oven to 400 degrees. Line taco shells onto a  baking sheet.

  7. Place 3-4 tablespoons of the buffalo chicken mixture into each taco shell and top with shredded cheese. Repeat with all tacos.

  8. Bake for an additional 15-20 minutes or until the cheese has melted.

  9. Serve with toppings as desired.


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