If you like (love ?) buffalo chicken wings but don’t love the calories, this easy recipe is for you. To be honest, I found it on another blog but didn’t bookmark it, and cant’ for the life of me remember the blog name, so this is my disclaimer that I did not come up with this on my own.
All you need for this recipe is 2 lbs of boneless, skinless chicken breast tenders (regular chicken breasts are fine too, it just saves you some cutting time if you get the tenders). A bottle of Frank’s Red Hot Wing Sauce. Blue Cheese dressing and some Romain lettuce leaves. Below is a pic of what the wing sauce looks like.
All you need to do is throw the contents of the wing sauce bottle in a big pot or dutch oven. I used a Le Creuset. Cut up the chicken into about 2 inch chunks and throw them in the sauce. Get the sauce & chicken to a simmer, cover with lid and let it cook on low (simmering) for about an hour. You can stir it around a few times to make sure all pieces cook evenly. Then remove the chicken chunks and shred on a cutting board. The chicken will be so tender you can use a fork to shred it. Put the shredded chicken back in the sauce (see pic below) and let it sit in the hot liquid a few minutes.
Once that is all done, prep your Romain lettuce leaves by washing and drying them. Scoop the shredded chicken in each leaf and then drizzle with as much blue cheese dressing as you’d like. I used a slotted spoon for the the shredded chicken because I did not want it to be too saucey on my lettuce leaf. I used about 1 teaspoon of dressing per leaf. ENJOY … without the guilt.