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Pineapple Mango Buffalo Chicken Taco Bowls with Avocado Ranch Dressing are loaded with buffalo chicken, butter lettuce, mango pineapple and black bean salsa, blue cheese crumbles, avocado and topped with a creamy avocado ranch dressing!
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Pineapple Mango Buffalo Chicken Taco Bowls with Avocado Ranch Dressing

Pineapple Mango Buffalo Chicken Taco Bowls are loaded with buffalo chicken, butter lettuce, mango pineapple and black bean salsa, blue cheese crumbles, avocado and topped with a creamy avocado ranch dressing!
Course Main Course
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 5 servings
Calories 442kcal
Author Ashley C.

Ingredients

For the buffalo chicken:

  • 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

For the mango pineapple black bean salsa:

  • 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

For the avocado ranch dressing:

  • 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

For the taco bowls:

Instructions

  • 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!

Notes

  • These taco bowls are great for meal prep. Prep and store in the refrigerator for up to 3 days.

Nutrition

Calories: 442kcal | Carbohydrates: 30g | Protein: 33g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 1005mg | Potassium: 1030mg | Fiber: 9g | Sugar: 13g | Vitamin A: 2390IU | Vitamin C: 51.1mg | Calcium: 166mg | Iron: 2.9mg