Buffalo Chicken Lettuce Wraps
3 split chicken breasts, bone in, skin on (3 cups after roasting)
Salt and pepper
3/4 cup celery, small dice
1/2 cup carrots, small dice
1/4 cup scallions (white and green parts), minced
6 Tablespoons Stonewall Kitchen Buffalo Aioli
1/4 teaspoon salt
Crumbled blue cheese
6-8 Bibb lettuce leaves
Method of Preparation
1. Preheat oven to 350° F
2. Place chicken on a baking sheet. Brush lightly with olive oil and season with salt and pepper. Roast for 35-40 minutes, until the juices run clear and the chicken has an internal temperature of 165° F. Allow to cool. Remove bones and skin and chop or shred chicken. Measure 3 cups and place in a mixing bowl.
3. Add celery, carrots, scallions, Buffalo Aioli and salt, mix. Can be stored in the refrigerator several days in an airtight container.
4. Spoon chicken salad down the center of each lettuce leaf. Garnish with blue cheese and wrap. Serve immediately.