Buffalo Chicken Lettuce Cups
Spicy, tangy buffalo chicken tossed in classic hot sauce and butter, served in crisp butter lettuce cups with celery, blue cheese crumbles, and a drizzle of ranch — all the game-day flavor with none of the bread.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch dice
- 1/3 cup Frank's RedHot sauce (or similar buffalo-style hot sauce)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp kosher salt
- 2 heads butter lettuce heads, leaves separated
- 2 stalks celery stalks, thinly sliced
- 1/4 cup blue cheese crumbles
- 1/4 cup ranch dressing (gluten-free if needed)
- 2 green onions, thinly sliced
Instructions
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1
Season 1.5 lbs cut into 1/2-inch dice boneless, skinless chicken breasts with 1/4 tsp kosher salt, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
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2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, 6-8 minutes until cooked through to an internal temperature of 165°F (74°C). Transfer chicken to a bowl.
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3
In a small saucepan over low heat, melt 2 tbsp unsalted butter with 1/3 cup Frank's RedHot sauce (or similar buffalo-style hot sauce), stirring to combine. Pour buffalo sauce over the cooked chicken and toss to coat evenly.
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4
Arrange 2 heads leaves separated butter lettuce heads on a serving platter. Spoon the buffalo chicken into each cup.
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5
Top each cup with 2 stalks thinly sliced celery stalks, 1/4 cup blue cheese crumbles, and 2 thinly sliced green onions. Drizzle with 1/4 cup ranch dressing (gluten-free if needed) and serve immediately.