Buffalo Chicken Lettuce Cups
1 batch Buffalo Chicken Tenders
1 batch Mock Blue Cheese Dip
1 head butter lettuce, separated into individual leaves
2 roma tomatoes, thinly sliced
2 stalks celery, thinly sliced
1 carrot, thin strips (I used a vegetable peeler)
Assemble the lettuce cups by layering the lettuce leaves with tomato, celery, carrots, chicken and dip.
Buffalo Chicken Tenders
1 stick dairy free buttery spread, melted
1/3 cup packed brown sugar
1/2 cup Frank's Thick Hot Sauce
1 tsp to 1 tbs Sriracha
1/4 tsp garlic powder
1/4 tsp black pepper
1 1/2 tbs cornstarch
1 1/2 lbs chicken tenders
1 1/2 lbs chicken tenders
Combine all ingredients.
Allow to marinate for at least 30 minutes.
Preheat oven to 375 F.
Place the chicken in a single layer on a foil lined baking dish.
Pour the extra sauce over the top of the chicken.
Bake for 30 minutes.
Then broil for a few minutes longer.
Mock Blue Cheese Dip
2 oz Cypress Grove Midnight Moon Goat Milk Cheese, crumbled
1/2 cup mayonnaise
1 tsp Worcestershire sauce (check for gluten free)
1 tsp apple cider vinegar
1/2 tsp garlic salt
Mix all ingredients together.
Allow to rest at least 30 minutes for flavors to mingle.
Oh, this looks DELICIOUS!
ReplyDeleteThat sounds so delicious! I have to try them.
ReplyDeleteThanks ladies! I hope that you do try them... Or at least your own spin on them!
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ReplyDeleteNice dinner idea.
ReplyDeleteThis is good. I also love lettuce. www.google.com/maps?cid=14654110031327219303
ReplyDelete