Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or 3 cups cooked, shredded chicken
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5ml) garlic powder
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1/2 cup (120ml) hot sauce (Frank's RedHot)
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15ml) white vinegar
  • 1/4 tsp (1.25ml) garlic powder
  • 1/4 tsp (1.25ml) cayenne pepper (optional)
  • 1 large head of Boston or Bibb lettuce
  • 1/2 cup (115g) blue cheese dressing
  • 1/2 cup (55g) celery, finely diced
  • 1/4 cup (25g) green onions, thinly sliced

Instructions:

  1. Cook chicken breasts in a skillet or pot until cooked through (internal temperature 165°F/74°C). Shred with two forks.
  2. Whisk together hot sauce, melted butter, white vinegar, garlic powder, and cayenne pepper (if using) in a small bowl.
  3. In a large bowl, combine shredded chicken and buffalo sauce. Toss to coat evenly.
  4. Spoon buffalo chicken mixture into lettuce cups.
  5. Drizzle with blue cheese dressing, sprinkle with diced celery and green onions. Serve immediately.