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!
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.