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Cook Time:
15m
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Total Time:
20m
Ingredients
- 1 lb chicken tenders, you could also use thighs if you prefer
- 1/2 c Franks hot sauce
- 1 head butter lettuce, washed and pulled into “cups”
- 4 tbsp. ranch, I prefer Primal Kitchens
- 2 oz blue cheese, crumbled
- Salt and pepper
Instructions
- Season the chicken with salt and pepper on both sides.
- Sear the chicken on medium high heat in some avocado oil and ghee. (I used about 1 tablespoon each.) Cook the chicken until completely cooked through, about 6 minutes per side until golden brown on each side.
- Lower the heat and pour over the hot sauce. It is going to bubble up a bit so be careful! Bring back up the heat to medium high and reduce the sauce until it becomes a thick glaze and completely coats the chicken. The liquid will all be evaporated when it is done- this should take about 5 mins.
- Place the lettuce cups on a tray/plate. If the leaves are small I like to put 2 on top of each other. Place one chicken strip on top of the lettuce cup, drizzle with some ranch and top with a few crumbles of blue cheese. Enjoy!
