Buffalo Chicken Lettuce Cups
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 582
- Total Fat
- 48
- Saturated Fat
- 12
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 29
- Cholesterol
- 142
- Sodium
- 754
- Total: 25 min
- Active: 25 min
Ingredients
8 whole romaine or butter lettuce leaves
1 rib celery, thinly sliced on the bias
1/2 cup crumbled blue cheese
1/4 cup flat-leaf parsley leaves, roughly chopped
1 1/4 pounds coarsely ground chicken or turkey breast
2 teaspoons hot sauce
1/2 teaspoon dried thyme
1/2 teaspoon chile flakes
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup minced yellow onion
2 cloves garlic, minced
Pickled Red Onion Vinaigrette (recipe follows)
Pickled Red Onion Vinaigrette:
1 cup red wine vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1 cup very thinly sliced red onions
1/2 cup olive oil
2 teaspoons finely grated lemon zest
Directions
- Place the lettuce leaves on a serving platter and arrange the celery, blue cheese and parsley in small individual serving bowls and set aside.
- Toss the ground chicken or turkey with the hot sauce, thyme, chile flakes and 1 1/2 teaspoons black pepper, or to taste, until combined in a medium bowl; set aside.
- In a small skillet, heat the butter and oil over medium-high heat. When the butter is almost melted, add the onion and 1 teaspoon salt. Cook, stirring occasionally, for 2 minutes, then stir in the garlic. Cook until the onion is golden and tender, then stir in the ground chicken mixture. Cook until browned all over, stirring occasionally, about 6 minutes. Spoon into a serving bowl and serve with the platter of lettuce leaves, bowls of garnish and the Pickled Red Onion Vinaigrette.
Pickled Red Onion Vinaigrette:
- Place the vinegar, sugar, 1/2 cup water and 1 teaspoon salt in a 2-quart saucepan over medium-high heat and bring to a boil; stir in the red onions and let simmer for 5 minutes, then remove the pan from the heat and let cool.
- Drain the onions, reserving the pickling liquid. Put the onions in a blender with the olive oil, lemon zest, 1 teaspoon salt and 1 teaspoon pepper, and blend on high while slowly drizzling in just enough of the reserved pickled liquid until emulsified and at a pourable consistency (you will not use all the liquid). Makes about 2 cups. Can be refrigerated in an airtight container for up to 2 weeks.