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Buffalo Chicken Lettuce Cups

by Joey Firoben featured in Chicken Lettuce Cups 4 Ways

Inspired by skinnytaste.com

Ingredients

for 4 servings

  • 2 boneless, skinless chicken breasts
  • 2 teaspoons
    salt, plus more to taste
  • 2 teaspoons
    black peppercorn
  • ½ medium white onion, halved
  • ½ medium white onion, diced
  • 5 cloves garlic, divided, 4 whole and 1 minced
  • 2 bay leaves
  • 6 cups
    water (1.4 L)
  • 1 tablespoon
    oil
  • 1 stalk celery, diced
  • 1 stalk celery, thinly sliced
  • ⅔ cup
    hot sauce (195 g)
  • ½ cup
    chicken broth (120 mL)
  • 4 large leaves romaine lettuce
  • 1 carrot, shredded
  • ½ cup
    blue cheese dressing (125 g)

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Preparation

  1. Place chicken breasts, 2 teaspoons of salt, peppercorns, onion quarters, garlic cloves, bay leaves, and water in a large pot.
  2. Cover the pot and bring to a simmer over medium heat.
  3. Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  4. 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.
  5. In a large nonstick pan, heat the oil over medium-high heat until shimmering.
  6. Add the diced onion, diced celery, and a pinch of salt. Sauté until the vegetables have softened, about 2 minutes.
  7. Add the minced garlic and sauté until fragrant, about 30 seconds.
  8. Add the hot sauce and chicken broth. Stir until the liquid has reduced slightly, about 5 minutes.
  9. Add the shredded chicken and mix until everything is well incorporated.
  10. Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  11. Top with shredded carrots, sliced celery, and bleu cheese dressing.
  12. Enjoy!
 

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