Use this creamy sauce to dress up store-bought fried chicken or as a salad dressing or dip for wings. Adjust the heat by adding more or less jalapeño. We like to double up on the tortillas, taco-truck style, for any of these tacos.
Makes 6 servings
1 cup refrigerated light Ranch dressing
1 large jalapeño pepper, stemmed
1 bunch fresh cilantro (about 1 1/2 cups loosely packed)
2 garlic cloves, chopped
1 tablespoon fresh lime juice
12 fried chicken breast tenders
12 (6-inch) corn tortillas, warmed
Process Ranch dressing, jalapeño pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or until smooth, stopping to scrape down sides as needed. Place 1 fried chicken breast tender in each warmed corn tortilla. Serve with dressing and sliced radishes.