Grilled Buffalo Chicken Tacos

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 2 tablespoons hot sauce (such as Frank's Red Hot)
• 1 teaspoon unsalted butter, melted
• 1/2 teaspoon ground red pepper
• 2 tablespoons buttermilk
• 2 tablespoons canola mayonnaise
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 2 cups shredded romaine lettuce
• 1 small celery stalk, thinly sliced
• 8 (6-inch) corn tortillas

1. Heat a grill pan over medium-high heat. Cut chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper. Arrange on pan coated with cooking spray. Cook 2 to 3 minutes on each side or until done. Remove from pan; thinly slice. Combine hot sauce, butter, and red pepper; stir with a whisk. Add chicken to bowl; toss.
2. Combine buttermilk, mayonnaise, and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss.
3. Warm tortillas according to package instructions. Divide chicken mixture evenly among tortillas; top with lettuce mixture.

skinless, kosher salt, freshly ground black pepper, cooking spray, hot sauce, unsalted butter, ground red pepper, buttermilk, canola mayonnaise, blue cheese, shredded romaine lettuce, celery stalk, corn tortillas

Taken from www.myrecipes.com/recipe/grilled-buffalo-chicken-tacos (may not work)