This grilled version beats the fried buffalo chicken hands down. If you like your food spicy, choose the “hot” version of the hot sauce.
2-6 ounce skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons hot sauce (such as Frank’s Red Hot or Louisiana Hot Sauce)
1 teaspoon butter, melted
1/2 teaspoon ground red pepper
2 Tablespoons buttermilk
2 Tablespoons mayonnaise
1/4 cup blue cheese crumbles
2 cups shredded romaine lettuce
1 small celery stalk, thinly sliced
8-6″ corn tortillas
Cut chicken breasts in half lengthwise to form 4 cutlets. Sprinkle with salt and pepper. Grill 6-7 minutes a side or until done. Remove from grill and slice thinly. Combine hot sauce, butter, and red pepper; stir with a whisk. Add chicken to bowl and toss. Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss. Warm tortillas over an open flame on the stove. Divide chicken mixture evenly among tortillas, top with lettuce mixture.
Recipe from Cooking Light Magazine