Buffalo Chicken Salad Lettuce Cups Recipes

BUFFALO CHICKEN SALAD LETTUCE CUPS

Steps:

• Place chicken, onion, carrot, celery, mayo, hot sauce, and salt and pepper in the bowl and mix well until combined.
• Place chicken salad in a lettuce leaf and sprinkle with green onions and goat cheese crumbles.
• Eat up! Easy peasy!

BUFFALO CHICKEN SALAD

Steps:

• In a large bowl, combine all the dressing ingredients and stir until well incorporated. Set ¼ cup of the dressing aside in a small serving bowl.
• Add the shredded chicken on top of the dressing and stir well to combine.
• Fill the lettuce cups with 3-4 tablespoons of the chicken salad mixture. Top with celery, cabbage and carrots, as desired. Serve with the remaining dressing on the side for drizzling.

BUFFALO CHICKEN SALAD

Steps:

• Combine the chicken, ranch dressing, buffalo wing sauce, celery, green onions, salt and pepper in a bowl.

BUFFALO CHICKEN LETTUCE CUPS RECIPE BY TASTY

Steps:

• Place chicken breasts, 2 teaspoons of salt, peppercorns, onion quarters, garlic cloves, bay leaves, and water in a large pot.
• Cover the pot and bring to a simmer over medium heat.
• Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
• Transfer the chicken to a cutting board and reserve at least ½ cup (120 ml) of the cooking liquid to use as chicken broth . Using 2 forks, pull the chicken apart until shredded.
• In a large nonstick pan, heat the oil over medium-high heat until shimmering.
• Add the diced onion, diced celery, and a pinch of salt. Sauté until the vegetables have softened, about 2 minutes.
• Add the minced garlic and sauté until fragrant, about 30 seconds.
• Add the hot sauce and chicken broth. Stir until the liquid has reduced slightly, about 5 minutes.
• Add the shredded chicken and mix until everything is well incorporated.
• Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
• Top with shredded carrots, sliced celery, and bleu cheese dressing.
• Enjoy!

BUFFALO CHICKEN LETTUCE CUPS

Steps:

• Place the lettuce leaves on a serving platter and arrange the celery, blue cheese and parsley in small individual serving bowls and set aside.
• Toss the ground chicken or turkey with the hot sauce, thyme, chile flakes and 1 1/2 teaspoons black pepper, or to taste, until combined in a medium bowl; set aside.
• In a small skillet, heat the butter and oil over medium-high heat. When the butter is almost melted, add the onion and 1 teaspoon salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. Cook until the onion is golden and tender, then stir in the ground chicken mixture. Cook until browned all over, stirring occasionally, about 6 minutes. Spoon into a serving bowl and serve with the platter of lettuce leaves, bowls of garnish and the Pickled Red Onion Vinaigrette.
• Place the vinegar, sugar, 1/2 cup water and 1 teaspoon salt in a 2-quart saucepan over medium-high heat and bring to a boil; stir in the red onions and let simmer for 5 minutes, then remove the pan from the heat and let cool.
• Drain the onions, reserving the pickling liquid. Put the onions in a blender with the olive oil, lemon zest, 1 teaspoon salt and 1 teaspoon pepper, and blend on high while slowly drizzling in just enough of the reserved pickled liquid until emulsified and at a pourable consistency (you will not use all the liquid). Makes about 2 cups. Can be refrigerated in an airtight container for up to 2 weeks.

BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• For dressing, in a small bowl, combine the first six ingredients. Cover and refrigerate until serving. , Sprinkle chicken with salt. In a large skillet, cook chicken in oil until no longer pink. Combine the lime juice, hot sauce and honey; pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened. Remove from the heat; stir in the cucumber, celery and carrots. , Spoon 1/2 cup chicken mixture onto each lettuce leaf; fold sides over filling and secure with a toothpick. Serve with blue cheese dressing.

BUFFALO CHICKEN MASON JAR SALADS

Steps:

• Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.
• Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.
• Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.