But guess what HAS BEEN lost? Yep, 27 pounds of fat from this girl's frame. WOOT!
Anyway, the star of this dish is definitely the homemade blue cheese dressing. They key is not even using full-fat ingredients (I used reduced fat sour cream and reduced fat mayo), but rather the cheese itself. Spring for a nice block of blue cheese from the specialty cheese section, not that crappy crumbled stuff in the Tupperware-like container. You'll thank me, I promise.
This was super easy to throw together, and is great for a quick lunch or weeknight dinner when you
Buffalo Chicken Lettuce Wraps
Source: My own, Blue Cheese Dressing by Pip and Ebby
1 package boneless, skinless chicken breast tenders
salt, pepper, and garlic powder to taste
bit of olive oil for grill
1/2 bottle of Frank's Buffalo Sauce (make sure it's the buffalo sauce, not just the hot sauce)
1 tsp. honey
1 head iceberg lettuce, separated into "cups"
4-5 ribs celery, chopped
1 cup reduced fat sour cream
1 1/2 cups reduced fat mayonnaise
3 large cloves garlic, minced
1 tsp. Worcestershire sauce
1-2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1/2 - 3/4 cup good blue cheese, crumbled
salt and pepper to taste
First, make the blue cheese dressing. Combine all the ingredients (sour cream through vinegar) in a small bowl. Gently mix in the crumbled blue cheese and add salt and pepper to taste. Put in refrigerator until ready to use.
Next, prepare the chicken. Heat grill pan to medium-high. Season the chicken with salt, pepper, and garlic powder. Grill chicken until cooked through, about 3-4 minutes each side. Remove and cut into bit size pieces when cool enough.
Combine the buffalo sauce and honey in a small bowl. Add chicken pieces and toss to combine.
Serve chicken in lettuce cups, topped with blue cheese dressing and chopped celery.