Ingredients
Scale
- 2 cups cooked buffalo chicken (shredded)
- 6 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup corn (canned or frozen)
- 1 cup black beans (drained and rinsed)
- 1 avocado diced
- 1 cup shredded cheddar cheese
- 1/2 cup red onion (diced)
- 1/2 cup ranch dressing (or blue cheese dressing if preferred)
- 1 tablespoon olive oil
- to taste salt and pepper
- optional tortilla chips (for crunch)
Instructions
- Start by prepping your buffalo chicken. If you don't have any cooked chicken, you can quickly cook some chicken breasts in a slow cooker with buffalo sauce for 4-6 hours on low. Shred the chicken when it's cooked through.
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, corn, black beans, red onion, and avocado. Toss them gently to mix.
- Add the shredded buffalo chicken on top of the salad mixture.
- Drizzle the ranch dressing (or blue cheese dressing) over the salad and give it a light toss to coat everything evenly. You want every bite to be flavorful!
- For an extra crunch, sprinkle some tortilla chips on top right before serving.
- Season with salt and pepper to taste, and enjoy your Buffalo Chicken Taco Salad!
- Prep Time: 15
- Cook Time: 30