Ingredients:

  • 3 cups cooked shredded Chicken Breast (approx. 450 g)
  • 4 Tbsp Unsalted Butter
  • ½ cup Frank’s RedHot Original Sauce (or preferred cayenne pepper sauce)
  • 1 tsp Apple Cider Vinegar (optional)
  • ½ tsp Garlic Powder
  • Pinch of Salt and Black Pepper, to taste
  • ½ cup Plain Greek Yogurt (full fat)
  • ¼ cup Crumbled Blue Cheese (Stilton or Roquefort)
  • 1 Tbsp Milk or Water (to thin)
  • 1 tsp Fresh Lemon Juice
  • 1 small Garlic Clove, finely minced
  • 1 large head Butter Lettuce or Romaine Hearts
  • 2 Celery Stalks, finely diced
  • 2 Tbsp finely shredded Carrots (optional)
  • 1 Tbsp chopped Fresh Chives or Parsley, for garnish

Instructions:

  1. Prepare the Cooling Drizzle: In a small bowl, whisk together the Greek yogurt, crumbled blue cheese, lemon juice, minced garlic, and salt/pepper. Add milk or water, a teaspoon at a time, until the mixture is thin enough to drizzle. Chill while preparing the filling.
  2. Create the Buffalo Sauce Base: In a medium saucepan or skillet set over medium-low heat, melt the unsalted butter. Remove the pan from the heat momentarily and whisk in the hot sauce, garlic powder, and apple cider vinegar (if using). Stir until the sauce is smooth and emulsified. Taste and adjust salt/pepper.
  3. Heat and Coat the Chicken Filling: Return the pan to low heat. Add the pre-shredded chicken directly into the buffalo sauce. Toss thoroughly until every piece is coated in the glossy sauce. Heat gently for 3-5 minutes, allowing the chicken to warm through completely without letting the sauce boil rapidly.
  4. Prepare Lettuce Cups and Garnish: Separate the lettuce leaves, washing them thoroughly. Spin them dry in a salad spinner or pat completely dry with a tea towel. Finely dice the celery and shred the carrots.
  5. Assembly and Serve: Lay the crisp lettuce cups out on a serving platter. Spoon the warm buffalo chicken filling evenly into the center of each leaf. Garnish with the diced celery and shredded carrots. Drizzle generously with the chilled Blue Cheese Drizzle and finish with a sprinkle of fresh chives or parsley. Serve immediately.