Buffalo Chicken Tacos


  1. Press each half of the potato bun flat; form into taco mold and fry until golden brown.
  2. Season and grill the chicken breast; rest, slice thin. Dress chicken with bleu cheese dressing and hot sauce.
  3. Place each potato bun “taco shell” into a taco carrier. Place baby romaine in bottom of each shell. Spoon guacamole into each shell on top of romaine. Place chicken breast on top of avocado. Place blue cheese crumbles on top of chicken. Place carrot and celery salad on top of taco.

  4. Garnish with micro greens.


  • 2 tbsp Village Garden Bleu Cheese Dressing
  • 1 tbsp Roma® Cheese Crumbles, Blue
  • 1 tbsp Peak Fresh Produce® Carrot(s), julienned
  • 1 tbsp Peak Fresh Produce® Celery, julienned
  • 1 4oz West Creek® Chicken, Breast(s), Boneless Skinless
  • 2 tbsp Simplot Guacamole
  • 2 tsp Village Garden® Honey Basil Garlic Vinaigrette
  • 1 tbsp West Creek® Hot Sauce
  • Fresh Origins Chefs Blend Micro Greens, as needed
  • 1 each Heritage Ovens potato bun
  • 3 tbsp Tuscan Baby Romaine, chiffonade