Grill night! This would make a great salad too.


  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 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 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 greased pan. 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.

* Recipe courtesy of