These tacos are a fun take on taco night with plenty of bold flavors!


  • 2 skinless, boneless chicken breast halves
  • salt
  • black pepper
  • 2 tablespoons hot sauce (such as Cholula hot sauce)
  • 1 teaspoon butter, melted
  • 2 tablespoons of blue cheese or ranch dressing
  • 2 cups shredded iceberg lettuce
  • 1 small celery stalk, thinly sliced 
  • Taco shells 


  1. Pre-heat your Kenyon Grill to a medium-high heat.
  2. Cut chicken in half horizontally, sprinkle chicken with salt and black pepper.
  3. Place chicken on grill and close the lid. Let cook for 5 minutes on each side, depending upon the thickness of the chicken breasts cooking times may vary.
  4. Mix together dressing and lettuce in small bowl.
  5. In a separate bowl combine hot sauce and butter, add cut up pieces of chicken to bowl; toss.
  6. To assemble the taco take the shell and add the lettuce mixture, then add the chicken, and  top it off with the celery slices.


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