Buffalo Chicken Salad Lettuce Boats

Buffalo Chicken Salad

Creamy shredded Buffalo chicken goes into intact romaine leaves instead of over chopped greens. The filling should be thick enough to sit in each crisp leaf, with ranch drizzled over the top and blue cheese crumbles left visible. Fully cooked, chilled rotisserie or leftover chicken makes this a no-cook lunch or appetizer; keep the filling and leaves separate until serving so the boats stay crisp.

Prep time: 15 minutes, plus an optional 15-minute chill. Makes 4 servings, about 2 boats each.

Ingredients

• 8 large, intact romaine leaves
• 3 cups cooked, chilled shredded chicken (about 12 ounces/340g)
• 1/3 cup Buffalo-style hot sauce (80g), plus more to taste
• 1/4 cup plain Greek yogurt (60g)
• 2 tablespoons mayonnaise (30g)
• 1/3 cup finely diced celery (35g)
• 3 tablespoons ranch dressing (45g), for drizzling
• 1/3 cup blue cheese crumbles (40g)

Optional toppings: 1 tablespoon loosely torn celery leaves and 1 to 2 tablespoons extra Buffalo sauce.

How to Make Buffalo Chicken Salad

1. Prepare the romaine: Separate 8 sturdy leaves, rinse them, and dry them thoroughly. Arrange them curved-side up on a platter. Choose leaves large enough to hold the filling without tearing.
2. Mix the filling: In a large bowl, stir together the Greek yogurt, mayonnaise, and Buffalo sauce. If you prefer less heat, hold back some of the sauce to add after tasting. Fold in the shredded chicken and celery without mashing the chicken. The filling should be creamy and orange, with visible chicken strands, and cling to a spoon rather than pour off it.
3. Chill, if desired: Cover and refrigerate the filling for about 15 minutes. Keep the romaine separate.
4. Fill the leaves: Shortly before serving, spoon a generous but narrow line of chicken salad down the center of each leaf, leaving the edges visible.
5. Add the toppings: Drizzle ranch over the chicken and scatter blue cheese crumbles on top. Add celery leaves or a light drizzle of extra Buffalo sauce, if desired.

How to Keep the Lettuce Boats Crisp

Water left in the romaine can make the filling slide, while filling the leaves too early can soften them. Dry the leaves completely and assemble the boats just before serving. If the chicken mixture loosens as it sits, stir it and keep extra dressing on the side rather than mixing more into the filling.

Adjusting the Buffalo Heat

Buffalo sauces vary in heat. For a milder filling, start with less than the listed 1/3 cup, taste, and add more gradually. Serve extra sauce on the side so diners can adjust their own boats.

Serving and Variations

Serve two boats per person for a light lunch, or arrange them on a platter as an appetizer. Offer extra ranch or Buffalo sauce alongside. If you prefer not to use blue cheese, leave it off or serve it separately while keeping the ranch drizzle.

Make-Ahead and Storage

Refrigerate the chicken filling in an airtight container and keep washed, thoroughly dried romaine separate. The filling is best used within 1 to 2 days for texture. Up to 3 days is a cautious outer window only if the chicken has been handled and stored safely; the mixture may become looser as it sits. Do not store assembled lettuce boats.

Nutrition

Approximate nutrition per serving, based on 4 servings of about 2 boats each: 290 calories, 31g protein, 16g fat, and 4g carbohydrates. Approximate nutrition per 100g: 135 calories, 14g protein, 7g fat, and 2g carbohydrates. Values vary with the ingredients used.