buffalo
chicken
dinner
hot sauce
lunch
mexican
tex-mex
appetizers
no-cook
snacks
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing No-Cook Recipes: Buffalo Chicken Tostadas & Zoodles

No-Cook Recipes: Buffalo Chicken Tostadas & Zoodles

How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…

How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian

How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Missed out on the Facebook Live action? Don't worry — you can still view it here!

Ingredients

  • 1 rotisserie chicken, meat removed from the bones and shredded
  • ¼ cup hot sauce
  • 2 ribs of celery, finely chopped, leaves reserved
  • 1 large carrot, shredded or chopped
  • ½ cup mayo
  • ¼ cup buttermilk
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Dill, celery leaves and chives, finely chopped
  • Juice and zest of 1 lemon
  • 1 head of cabbage, finely shredded OR 1 package of coleslaw mix
  • 1 package tostadas
  • Blue cheese crumbles, for topping

Preparation

In a large bowl, combine chicken, hot sauce, celery and carrot. Stir to combine and set aside.

In another large bowl, whisk together the mayo, buttermilk, olive oil and lemon. Season with salt and pepper. Stir in the dill, celery leaves, chives and lemon zest. To the bowl, add the cabbage and toss to combine.

To assemble, place a heaping spoonful of the buffalo chicken salad onto the tostada and top with a heaping spoonful of the slaw. Top each tostada with some blue cheese crumbles and eat!