Ingredients

The following ingredients have 5 Servings
  • 1/2 cup buffalo wing hot sauce
  • 1/2 cup chopped mango
  • 2 tablespoons pineapple juice
  • 2 ounces reduced fat cream cheese (softened)
  • 3 cups shredded cooked chicken
  • 1 medium mango (peeled, seeded and chopped)
  • 3/4 cup chopped pineapple
  • 3/4 cup black beans (drained and rinsed)
  • 1/2 cup diced red onion
  • 1 tablespoon chopped cilantro
  • 1 tablespoon diced jalapeño
  • juice from one lime
  • 1 cup plain Greek yogurt
  • 1 ripe medium avocado (peeled and cored)
  • 1 tablespoon  fresh lime juice
  • 1 clove garlic
  • 2 tablespoons  chopped fresh parsley
  • 1 teaspoon  chopped fresh dill
  • 1 teaspoon  chopped fresh chives
  • 1/2 teaspoon  onion powder
  • up to 1/4 cup milk (as needed)
  • 5 ounces organicgirl butter greens
  • 1/3 cup crumbled reduced fat blue cheese
  • 1 ripe avocado (peeled, cored and sliced)

Instruction

  • To make the buffalo chicken, add the wing sauce, mango, pineapple juice and cream cheese to a food processor. Pulse until smooth. Transfer the sauce to a medium bowl, add the shredded chicken and stir until the chicken is evenly coated with the sauce. Set aside.
  • To make the salsa, stir together the mango, pineapple, black beans, red onion, cilantro, jalapeño and lime juice in a medium bowl. Set aside.
  • To make the avocado ranch dressing, add the yogurt, avocado, lime juice, garlic, parsley, dill, chives and onion powder to the clean bowl of a food processor. Pulse until well blended. Add milk, a little at a time until desired consistency of dressing is reached. Set aside.
  • To assemble the taco salad, divide the butter lettuce, buffalo chicken, salsa and blue cheese evenly among four bowls. Top with avocado and dressing, as desired. You can also store the salads (without avocado and dressing) in the refrigerator for up to three days. Store the dressing separately in a sealed container in the fridge and add to salad just prior to serving. Enjoy!