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Meat
Medium
6 Servings
Allergens 
40 Minutes
Diets
No Diets specified
You can prepare this dish a multitude of ways. The buffalo sauce is optional for those who don’t like spice but the dressing is a winner!! You can also serve this dish as a buffalo chicken salad. Just add your favorite greens, veggies and a hard boiled egg (optional).
store-bought or homemade buffalo chicken sauce (recipe below)
1/3 bag Meal Mart Chicken Nuggets, cubed
1 package of your favorite flour tortilla
mixed baby greens or greens of choice
crumbled facon (optional)
1/4 cup hot sauce (Frank’s red hot)
2 tablespoons Earth Balance margarine
1/2 tablespoon coconut aminos or Haddar Less Sodium Soy Sauce
1/2 teaspoon apple cider vinegar
1/4 teaspoon garlic powder
6 tablespoons raw, unsalted cashews, soaked in boiling hot water at least 30 minutes or overnight.
1/2 package firm tofu (reserve 1/4 to crumble in the dressing at the end)
2 cloves of garlic or 1 teaspoon garlic powder
1/4 cup fresh lemon juice
1/4 cup cider vinegar
1 and 1/2 teaspoons Haddar Dijon Mustard
1 teaspoon rice vinegar
1/4 cup Haddar Tahini
1 and 1/2 teaspoons maple syrup, Gefen Honey or sweetener of your choice
water to thin
Blend everything except water and reserved tofu in blender or processor.
Thin with water and adjust to taste. Dressing should be slightly tangy, reminiscent of blue cheese.
To serve, mix dressing with spicy buffalo sauce or spoon dressing directly over chicken and drizzle with buffalo sauce. Mixing the 2 definitely tones down the spiciness of the buffalo sauce.
Mix together all ingredients well.
Mix dressing with spicy buffalo sauce or spoon dressing directly over chicken and drizzle with buffalo sauce. (Mixing the two tones down the spiciness of the buffalo sauce.)
Crumble reserved tofu into dressing.
Load up your tortillas with greens, chicken, and crumbled facon if desired.
Photography: Paul Primeau Photography Sponsored by Meal Mart
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