SERVES: 2
SERVING SIZE: 2 LETTUCE CUPS

PREP: 4 MINUTES
PRESSURE: 6 MINUTES
TOTAL: 20 MINUTES

SETTING: PRESSURE COOK
RELEASE: NATURAL/QUICK

BUFFALO CHICKEN SALAD

in Lettuce Cups

This creamy chicken salad is extremely low in carbs and features a tangy buffalo sauce, Gorgonzola cheese, and fresh, crunchy bits of celery. It’s satisfying, full of flavor, and all tucked inside a lettuce cup.


1 cup chicken broth

14 tsp fine grind sea salt

18 tsp ground black pepper

12lb (???g) boneless, skinless chicken thighs

3 tbsp mayonnaise

212 tbsp unsalted butter, melted

13 cup hot pepper sauce

14 tsp garlic powder

14 tsp celery seed

1 medium celery stalk, minced

4 large butter lettuce leaves

2 tbsp crumbled Gorgonzola cheese

1 Add the chicken broth to the inner pot and season with the salt and pepper. Add the the chicken thighs to the pot.

2 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 6 minutes.

3 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

4 Open the lid and transfer the cooked chicken to a cutting board. Using forks, shred the chicken and then transfer to a large bowl.

5 To the bowl with the chicken, add the mayonnaise, melted butter, hot pepper sauce, garlic powder, celery seed, and celery. Mix well to combine.

6 Arrange the lettuce cups on a large platter. Fill each cup with equal amounts of the buffalo chicken salad and sprinkle 12 tbsp Gorgonzola over top of each cup. Serve promptly.

tip Romaine lettuce hearts can be substituted for the butter lettuce leaves.

Nutrition per serving

CALORIES: 430 FAT: 35g NET CARBS: 1g PROTEIN: 24g

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