Lunch is easy, healthy, and delicious with this Low Carb Buffalo Chicken Lettuce Cups Recipe!
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Yes, friends, this is another Buffalo Chicken recipe! I do think this will be the last one for while. I’m kind of afraid I’m going to get over it and that is just too sad to even think about!
This cups recipe is just another variation of the Buffalo Chicken Salad recipe that I shared earlier this month. These little cups are great as appetizers or even a quick lunch. They are super easy to make and just so, so delicious!
Bibb lettuce works best, but if you can’t find it (as I often can’t), you can use leafy green lettuce or even romaine lettuce.
Using leftover chicken, or making the chicken ahead of time so that it can cool down, makes this recipe even easier. I will usually either bake mine the night before or cook it in my Instant Pot. Just be sure to let it cool some before you start shredding it to use.
Low Carb Buffalo Chicken Lettuce Cups
Prep!
If you are not using leftover chicken, you will need to cook it, then let cool some before shredding. I usually let mine cool all the way before using it in a salad like this.
Dice the cucumber.
Create!
Break apart your lettuce into cups or boats the best you can.
In a medium bowl, mix together the shredded chicken and Buffalo sauce. Divide the chicken mixture evenly into the prepared lettuce cups.
Next, divide the blue cheese crumbles and Ranch dressing evenly over the cups.
Top with the diced cucumber.
Present!
If you are serving these as an appetizer, you can set them onto a large tray for guests to help themselves.
Enjoy!
If you like this recipe for Low Carb Buffalo Chicken Lettuce Cups, you might also want to check out:
- Low Carb Buffalo Chicken Poppers
- Creamy Buffalo Chicken Cauliflower Casserole
- Loaded Cauliflower Bites
- Cheesy Buffalo Chicken Hand Pies
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Low Carb Buffalo Chicken Lettuce Cups
Ingredients
- 1 head lettuce * Bibb, Romaine, or Leafy Green
- 1 lb chicken * cooked and shredded
- 1/4 Cup Buffalo sauce
- 1/2 Cup blue cheese * crumbles
- 1/2 Cup Ranch dressing
- 1/2 large cucumber * diced
Instructions
- PREP: If you are not using leftover chicken, you will need to cook it, then let cool some before shredding. I usually let mine cool all the way before using in a salad like this. Dice the cucumber.
- Break apart your lettuce into cups or boats the best you can.
- In a medium bowl, mix together the shredded chicken and Buffalo sauce. Divide the chicken mixture evenly into the prepared lettuce cups.
- Next, divide the blue cheese crumbles and Ranch dressing evenly over the cups. Top with the diced cucumber and enjoy!
