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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!