Buffalo Chicken Lettuce Cups

• 700 gchicken breast, cut into small cubes
• 4 tbsphot sauce, like Frank's RedHot
• 2 tbspbutter
• 1 tspgarlic powder
• 2 tspsmoked paprika
• 1 tbspvegetable oil
• salt and black pepper
• 12large iceberg lettuce leaves, about 240 g
• 2celery sticks, finely diced
• ½red onion, finely diced
• 200 gcherry tomatoes, halved
• 4 tbspplain yoghurt
• 50 gblue cheese, crumbled
• 1lemon, zest and juice
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Toss the chicken cubes with the garlic powder, smoked paprika, a little salt and black pepper. The hot sauce and blue cheese add salt later.
2. 2Heat half the vegetable oil in a large frying pan over high heat until it shimmers and the spices on the chicken are about to meet hot fat.
3. 3Fry half the chicken in a single layer for 5–6 minutes, turning until golden and the thickest pieces reach 75°C for 30 seconds. Lift onto a plate, add the remaining oil and repeat with the remaining chicken. Return all the chicken to the pan.
4. 4Drop the heat to medium and add the butter. Once it foams, pour in the hot sauce and toss the chicken to coat. Bubble for 1–2 minutes, swirling the pan, until the sauce thickens to a glossy, clinging glaze that streaks the back of the spoon.
5. 5While the chicken cooks, separate the lettuce leaves and arrange them as cups on a large platter. Mix the lemon zest into the yoghurt. Stir the celery and red onion together in a small bowl; the raw crunch is the aim against the soft, saucy chicken.
6. 6Spoon the buffalo chicken into each lettuce cup, piling it high. Top with the celery and onion mix, a few cherry tomato halves, a dollop of yoghurt and a generous crumble of blue cheese.
7. 7Scatter over the optional parsley if using and squeeze the lemon juice over the cups. Divide all 12 cups between four plates, three per person, and serve straight away.

Per serving

kcal

486

protein

60g

fibre

3.6g

carbs

14.4g

fat

20.5g