Buffalo Chicken Tacos

By cheeserohan

Ingredients

• eight 6-inch soft corn tortillas
• 1 Tablespoon extra-virgin olive oil
• two skinless, boneless chicken breasts (about 1 pound)
• salt and pepper
• 2 Tablespoons hot sauce
• 2 ounces blue cheese
• 3 tablespoons reduced fat mayonaise
• 4 cups shredded green-leaf lettuce
• 6 radishes, shredded
• 2 carrots, shredded

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 200F. Wrap the tortillas in foil and place in the oven.

2. In a nonstick skillet, heat the olive oil 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.

3. Meanwhile, using a food processor, blend the blue cheese, mayonnaise and 2 Tablespoons water until smooth; transfer to a large bowl. Add the lettuce, radishes and carrots and toss to coat.

4. Thinly slice the chicken against the grain. Lay the tortillas on a work surface in a single layer. Divide the salad among them; top with the chicken and juices.