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.
Bring a small non-stick pan with chicken, ½ cup water and a pinch of pepper to a boil over medium-high heat.
Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Transfer chicken to a plate and allow to cool. Shred cooled chicken and set aside.
Make the Sauce
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. Bon appétit!