Buffalo Chicken Lettuce Wraps
PREP TIME: 10min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 24g||37%|
|Saturated Fat 4g||20%|
|Total Carbs 36g||12%|
|Dietary Fiber 5g||20%|
|Vitamin A 100%|
|Vitamin C 130%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 tbsp.red wine vinegar
1 tsp.Dijon mustard
4 tbsp.olive oil
2 lb.your favorite tomatoes
2 cupsmixed herbs such as basil, parsley, chives and dill
1 cupbagged spring mix greens
1/4 cupred onion, thinly sliced
1/2 cupfeta or goat cheese, optional
Preheat oven to 425°F. Place chicken on baking sheet and heat for 10 minutes. Remove the tray from oven and flip each chicken piece. Heat for another 8 minutes. (If using refrigerated, reduce the heating time by 2 minutes.) Remove from the oven and let it cool.
Whisk together the red wine vinegar, Dijon mustard and olive oil until emulsified.
Slice large tomatoes and halve smaller ones. Combine the tomatoes, herbs, greens and red onion. Toss with enough dressing to coat them.
To serve Gluten Free Chicken, Tomato and Herb Salad, transfer the tomato mixture to a large platter. Top with the chicken tenders and sprinkle with feta cheese if desired. Serve the remaining dressing on the side.
TIP: This salad dressing is super simple, but you can also use your favorite store-bought dressing.
Gluten Free Chicken, Tomato and Herb SaladAdd Your Comment