Melt butter is a large skillet and add chicken to heat through.
Add hot sauce, continue heating until warmed through.
Add 1-2 T. of shredded cheese to the bottom of a taco shell, and top with a heaping tablespoon of shredded chicken mix. The two items together should fill each shell about 3/4 full.
Continue filling all 12 shells as above, lining them upright in a 9 x 13 pan pan, sprayed with cooking spray. I use a rolled clean dish towel along one side of the pan while I am filling them to help the filled shells to stay upright. I was able to place 8 filled shells down the middle of the pan and two length-wise on each side of the row. The shells lining the side helped keep the middle row upright.
Sprinkle the remaining shredded cheese across the tops of the shells.
Bake uncovered for 7-10 minutes until the cheese is melted, and the edges of the shells are browned.
While baking, prepare the mixed salad topping by tossing the finely chopped broccoli, celery, parsley and lettuce. Toss with the ranch dressing, adding more to taste if desired.
If all members of the household like blue cheese, it can be mixed in the salad. If not, those who enjoy blue cheese add it at the table.
When tacos are finished baking, serve hot, topped with salad.
Extra buffalo sauce, ranch, and blue cheese can be placed on the table as additions.