We love Buffalo chicken, but we have a complaint: the hot sauce coats our fingers and then, when we rub our eyes, we're in pain for hours. What, this doesn't happen to you? Why are you walking away? Anyway, these lettuce cups save you endless eyeball agony and reward you with crispy, spicy flavor, with that funky hit of blue cheese that's required for anything “Buffalo.” Your hands and eyes will thank you for being spared, and your mouth will applaud your good taste.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Small Non-Stick Pan
Before You Cook
Prepare the Ingredients
Separate leaves of lettuce for cups.
Cook the Chicken
Bring a small non-stick pan with chicken, ½ cup water, and a pinch of pepper to a boil over medium-high heat.
Once boiling, cover and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Transfer chicken to a plate and let cool. Once cool, shred into bite-sized pieces.
Sauce the Chicken
Place shredded chicken in a mixing bowl and combine with hot sauce (to taste). Set aside.
Make the Carrot Salad
Combine carrot, ranch dressing, and blue cheese (to taste) in another mixing bowl.
Assemble the Lettuce Cups
Plate dish as pictured on front of card, filling lettuce cups with chicken and carrot salad. Garnish with crispy jalapeños (to taste). Bon appétit!
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