American · Serves 2
with Tangy Blue Cheese Coleslaw
Leave it to the HF chefs to come up with the perfect filling for fresh, crisp baby lettuce leaves: Tender sautéed chicken and shredded carrots tossed with tangy-spicy Buffalo sauce. Load it all into lettuce leaves, top with creamy blue cheese coleslaw and a squeeze of fresh lemon juice, and prepare to be wowed!
Wash and dry produce.
Trim, peel, and cut carrots in half lengthwise, then cut into 1⁄2-inch-thick half-moons. Trim and discard root end from lettuce; separate leaves. Quarter lemon.
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Tightly cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Stir in Frank’s hot sauce.
Pat chicken* dry with paper towels; dice into 1⁄2-inch pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, carrots, and garlic powder; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Add Buffalo sauce and cook, stirring, 30 seconds more. Remove from heat.
Meanwhile, in a medium bowl, combine coleslaw mix and blue cheese dressing. Season with salt to taste.
Divide lettuce leaves between plates; fill with Buffalo chicken. Top with tangy coleslaw. Serve with lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
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