Buffalo Chicken Salad Tacos with Pineapple Salsa

Salsa:
2 c. chopped plum (Roma) tomatoes (6 medium)
1 jalapeno chile, seeded, finely diced (2 T.)
3/4 c. pineapple topping [from ice cream topping section of grocery]
Salt and pepper to taste, if desired

Tacos:
2 boxes Old El Paso Stand 'N Stuff taco shells (20 shells)
1 package (28 oz.) frozen Buffalo-style breaded chicken breast strips
1/2 c. mayonnaise or salad dressing
1/4 c. sour cream
1/4 c. pineapple topping
1/2 c. finely chopped celery
5 medium green onions, chopped (1/3 c.)
3/4 c. crumbled blue cheese (3 oz.)
1 bag (6.5 oz.) sweet butter lettuce or 1 head each red and green butter leaf lettuce

Heat oven to 325 degrees. In medium bowl, mix salsa ingredients (mixture will be juicy). Set aside.

Heat taco shells in oven as directed on box.

Meanwhile, microwave chicken as directed on package. In large bowl, mix mayonnaise, sour cream, 1/4 c. pineapple topping, the celery, onions and 1/4 c. of the cheese. Cut chicken into small bite-size pieces; add to mixture in bowl. Toss gently, coating chicken completely.

Divide lettuce among taco shells; top each with about 1 t. salsa and 1/4 c. chicken mixture. Top tacos with remaining salsa and remaining 1/2 c. blue cheese. Serve immediately.

Serves 10.

Pillsbury Bake-Off Prize Winner 2008, by Annette Riva