with Tangy Blue Cheese Coleslaw
Leave it to the HF chefs to come up with the perfect filling for fresh, crisp baby lettuce leaves: Tender sautéed chicken and shredded carrots tossed with tangy-spicy Buffalo sauce. Load it all into lettuce leaves, top with creamy blue cheese coleslaw and a squeeze of fresh lemon juice, and prepare to be wowed!
Allergens
Utensils
Tags
Carrots
6 ounce
Baby Lettuce
1 unit
Lemon
1 unit
Frank's Hot Sauce
3 unit
Chicken Cutlets
20 ounce
Garlic Powder
1 teaspoon
Coleslaw Mix
4 ounce
Blue Cheese Dressing
1.5 ounce
Salt
Pepper
Cooking Oil
1 teaspoon
Butter
2 tablespoon
• Wash and dry produce. • Trim, peel, and cut carrots in half lengthwise, then cut into 1⁄2-inch-thick half-moons. Trim and discard root end from lettuce; separate leaves. Quarter lemon. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Tightly cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Stir in Frank’s hot sauce.
• Pat chicken* dry with paper towels; dice into 1⁄2-inch pieces. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, carrots, and garlic powder; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Add Buffalo sauce and cook, stirring, 30 seconds more. Remove from heat.
• Meanwhile, in a medium bowl, combine coleslaw mix and blue cheese dressing. Season with salt to taste.
• Divide lettuce leaves between plates; fill with Buffalo chicken. Top with tangy coleslaw. Serve with lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***
660
kcal
Calories
32
g
Fat
11
g
Saturated Fat
21
g
Carbohydrate
10
g
Sugar
6
g
Dietary Fiber
67
g
Protein
245
mg
Cholesterol
900
mg
Sodium
plus Sweet Potato, Zucchini & Red Onion Jumble
Tangy Avocado Dressing, Tomato, Scallion
