BUFFALO CHICKEN LETTUCE CUPS
Buffalo chicken, meet salad -- but as fun finger food! My Buffalo chicken filling is packed with punchy flavor, then scooped up in lettuce, topped off with crunchy celery and creamy blue cheese, then dunked in a zippy pickled red onion vinaigrette. It's Delicious with a capital D!
Provided by Carla Hall
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the lettuce leaves on a serving platter and arrange the celery, blue cheese and parsley in small individual serving bowls and set aside.
- Toss the ground chicken or turkey with the hot sauce, thyme, chile flakes and 1 1/2 teaspoons black pepper, or to taste, until combined in a medium bowl; set aside.
- In a small skillet, heat the butter and oil over medium-high heat. When the butter is almost melted, add the onion and 1 teaspoon salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. Cook until the onion is golden and tender, then stir in the ground chicken mixture. Cook until browned all over, stirring occasionally, about 6 minutes. Spoon into a serving bowl and serve with the platter of lettuce leaves, bowls of garnish and the Pickled Red Onion Vinaigrette.
- Place the vinegar, sugar, 1/2 cup water and 1 teaspoon salt in a 2-quart saucepan over medium-high heat and bring to a boil; stir in the red onions and let simmer for 5 minutes, then remove the pan from the heat and let cool.
- Drain the onions, reserving the pickling liquid. Put the onions in a blender with the olive oil, lemon zest, 1 teaspoon salt and 1 teaspoon pepper, and blend on high while slowly drizzling in just enough of the reserved pickled liquid until emulsified and at a pourable consistency (you will not use all the liquid). Makes about 2 cups. Can be refrigerated in an airtight container for up to 2 weeks.
BUFFALO CHICKEN LETTUCE CUPS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, medium white onion, garlic, bay leaves, water, oil, celery, celery, hot sauce, chicken broth, romaine lettuce, carrot, blue cheese dressing
Provided by Joey Firoben
Categories Appetizers
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place chicken breasts, 2 teaspoons of salt, peppercorns, onion quarters, garlic cloves, bay leaves, and water in a large pot.
- Cover the pot and bring to a simmer over medium heat.
- Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
- 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.
- In a large nonstick pan, heat the oil over medium-high heat until shimmering.
- Add the diced onion, diced celery, and a pinch of salt. Sauté until the vegetables have softened, about 2 minutes.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the hot sauce and chicken broth. Stir until the liquid has reduced slightly, about 5 minutes.
- Add the shredded chicken and mix until everything is well incorporated.
- Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
- Top with shredded carrots, sliced celery, and bleu cheese dressing.
- Enjoy!
Nutrition Facts : Calories 417 calories, Carbohydrate 17 grams, Fat 27 grams, Fiber 1 gram, Protein 24 grams, Sugar 7 grams
THAI CHICKEN LETTUCE CUPS
Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. -Robin Haas, West Roxbury, Massachusetts
Provided by Taste of Home
Categories Appetizers Lunch
Time 2h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
CHICKEN LETTUCE CUPS
Adults and kids alike enjoy the make-it-yourself aspect of these festive appetizers. The mint and cilantro add so much flavor, and the lettuce cup provides a refreshing crunch. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield serves 6 to 8.
Number Of Ingredients 13
Steps:
- In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,
Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 525mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
BUFFALO CHICKEN LETTUCE WRAPS RECIPE BY TASTY
Here's what you need: rotisserie chicken, buffalo sauce, celery, red onion, salt, pepper, green leaf lettuce, blue cheese, green onion, greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, lemon juice
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, add the chicken and buffalo sauce. Stir to combine.
- Add the celery, red onion, salt, and pepper. Stir to combine and set aside.
- Make the Greek yogurt ranch dressing: in a small bowl, add the Greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, and lemon juice. Stir to combine.
- Lay each lettuce leaf flat on a plate and scoop the chicken mixture into the middle. Top with a spoonful of Greek yogurt ranch dressing. Garnish with blue cheese crumbles and sliced green onion, if desired.
- Enjoy!
Nutrition Facts : Calories 589 calories, Carbohydrate 17 grams, Fat 31 grams, Fiber 1 gram, Protein 54 grams, Sugar 13 grams
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- In a medium bowl, combine mayonnaise, milk, parsley, dill, garlic powder, salt, and pepper; refrigerate for later.
- In a large skillet over medium-high heat, heat up oil. Sauté onions, for about 5 minutes, until they turn golden and are translucent. Add chicken pieces and continue to cook, stirring frequently, for another 5 minutes, until the chicken is no longer pink and is cooked through. Add buffalo sauce and heat up, reduce heat to simmer, and cook for an additional 3 minutes stirring throughout.
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