Buffalo Chicken Salad Lettuce Wraps

Chicken salad is always something I make myself (it ALWAYS tastes better than any storebought version). That said, I typically still take some help from the store in the form of a rotisserie chicken that I shred and mix with stuff. However, after reading this recipe on Natalie’s blog I realized perhaps I should do the whole thing from scratch – right down to the chicken. And while I’m at it, I might as well use most of the same ingredients she did because they look downright delicious. I adapted the recipe slightly and can confirm it’s pretty perfect.

Bring a pot of water to a boil and add boneless, skinless chicken breasts/tenders. Boil for 25 minutes. When the chicken is done, chop it up and let it cool for a minute before mixing with finely chopped celery, minced bell pepper, herbs (I used fresh chives plus dried dill and dried parsley), salt and pepper, and equal parts plain Greek yogurt and mayo. Stir in buffalo sauce to taste. I piled the chicken salad inside romaine lettuce boats, topped with blue cheese. [See notes below for alternate serving method.]

  • The measurements for all this will depend on how much chicken you have. I had 7 chicken tenders and used two celery stalks, 1/2 a bell pepper, and less than 1/2 a container of yogurt (and eyeballed the same amount of mayo). This made enough for 2 very generous servings.
  • Instead of lettuce wraps and blue cheese, my beau served his in a pretzel bun with provolone.

This might be some of the best chicken salad I’ve ever had. Boiling the chicken may take a bit more time than picking apart a rotisserie chicken, but it’s hands-off time and is way less messy – a very fair trade. When it comes to lunches for work, this absolutely beats out the deli meat I was eating before and since I can prep it in advance, this is definitely being added to the rotation permanently.