Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • ½ teaspoon (2.5ml) paprika
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) black pepper
  • ½ cup (120ml) hot sauce (Frank's RedHot recommended)
  • ¼ cup (60ml) unsalted butter, melted
  • 1 tablespoon (15ml) white vinegar
  • 1 teaspoon (5ml) Worcestershire sauce
  • ½ teaspoon (2.5ml) garlic powder
  • 1 large head of butter lettuce (or Boston lettuce), leaves separated and washed
  • ½ cup (120ml) blue cheese dressing or ranch dressing (for drizzling)
  • 2 green onions, thinly sliced
  • ½ cup (50g) crumbled blue cheese (optional)
  • 1 celery stalk, thinly sliced (optional)

Instructions:

  1. Season chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
  2. Cook chicken in a skillet over medium-high heat until fully cooked (internal temperature reaches 165°F/74°C).
  3. Shred the cooked chicken with two forks.
  4. In a medium bowl, whisk together the hot sauce, melted butter, white vinegar, Worcestershire sauce, and garlic powder.
  5. Add the shredded chicken to the bowl with the buffalo sauce.
  6. Toss to coat the chicken evenly.
  7. Spoon the buffalo chicken mixture into the lettuce cups.
  8. Drizzle with blue cheese or ranch dressing (if using).
  9. Garnish with sliced green onions and crumbled blue cheese (optional).
  10. Serve immediately with sliced celery sticks (optional).