Dairy and Gluten Free Buffalo Chicken Lettuce Cups

Beautiful crisp butter lettuce was the inspiration for this meal of dairy and gluten free Buffalo chicken lettuce cups with a mock blue cheese dip.  Both the Buffalo chicken tenders and the mock blue cheese dip have a multitude of other uses besides in these delicious lettuce cups!  The Buffalo chicken tenders are both dairy and gluten free.  The creamy mock blue cheese dip utilizes Cypress Grove Midnight Moon Goat Milk Cheese instead of a cow's milk dairy cheese.  

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

 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.

 

Buffalo Chicken Casserole - Dairy & Gluten Free

I love Buffalo chicken and I love a good casserole.  This is the marriage of 2 of my favorite things dairy & gluten free style.  (A packet of dry ranch dressing mix would be great in this if you could find a dairy & gluten free option!)

4 boneless skinless chicken breasts, cut into bite sized pieces
1 medium onion, chopped
3 cloves garlic, chopped
1/4 tsp salt
1/4 tsp pepper
1 lb gluten free pasta - Tinkyada Spirals work great
1/2 cup Frank's Red Hot Sauce
1 stick vegan margarine
1/2 tsp garlic powder
1/4 tsp black pepper
1 8 oz container dairy free cream cheese
1 cup diced celery
2 cups frozen peas - optional
1/2 cup Diaya cheese - Cheddar
1/2 cup Diaya cheese - Mozzarella

In a large skillet cook the chicken, onions, and garlic with the salt and pepper until the onions are tender and the chicken is cooked through.
Meanwhile cook the pasta until just shy of being done.
Melt the margarine and combine with the Frank's Red Hot, garlic power, and black pepper.
Cut the cream cheese into small pieces.
Drain the pasta well.
Combine the cooked chicken mixture, the cooked pasta, the cream cheese, the celery, and the peas.
Add the Frank's Red Hot mixture and stir to combine.
Place the mixture in a 9x13 pan sprayed with cooking spray.
Top with the Diaya cheeses.
Bake covered at 375 until the casserole is hot through - about 45 minutes.
Remove the foil and place under the broiler until the cheese melts and browns slightly.