• 1 head of romaine lettuce
  • 2 chicken breasts, cut into bite size pieces (OR rotisserie chicken would work too)
  • Buffalo Sauce
  • a few baby carrots, sliced
  • shredded cheese
  • blue cheese dressing (or ranch)

Hello all!  I have to apologize for my poor blogging skills lately… well, mostly my lack of blogging altogether!  (I also have a family blog and that’s about two months behind, too.) Thank goodness Casey has been holding down the fort here at Many Makings!  I don’t have a super awesome excuse, just been busy!  I haven’t made a ton of new recipes lately, either, to be honest.  The hubby and I have been eating pretty healthy and sticking to some staples like roasted broccoli, cauliflower rice, turkey burgers, my favorite recipe from Casey – mediterranean chicken skewers and feta dipping sauce (substituting plain greek yogurt for the mayo), and lots of salads, usually with chicken.  Sometimes those salads get mundane, so we’ve been eating these  buffalo chicken lettuce boats, too!  It’s just a different take on salad and is crazy easy!  I don’t use an actual “recipe” because it doesn’t need one, but I’ll share what I do! p.s. If you aren’t into buffalo sauce, BBQ sauce would be great, too!

Directions:

Cut the bottom of the romaine lettuce, rinse the big “boat” pieces, and allow to dry.  Cut several baby carrots into coins for some good crunch.  (Feel free to dice up some other veggies, too!)  Heat a pan over medium heat on the stove.  Add a little extra virgin olive oil and then your chicken (cut into bite sized pieces).  Saute until no longer pink and then add buffalo sauce (I use Frank’s Red Hot Buffalo Wing Sauce) and stir for a couple of minutes to coat and soak it up.  Assemble your lettuce boats by adding chicken, dressing (blue cheese or ranch), shredded cheese, and diced carrots/other veggies.  Enjoy!