Ingredients

• 3 large skinless boneless chicken breast, cut into 1 inch cubes
• ¾ cup franks red hot sauce
• 6-8 lettuce cups
• ¾ cup halved cherry tomatoes
• 1 celery stick, chopped
• ¼ cup sliced green onions
• ½ cup low fat blue cheese crumbles
• ½ cup low-fat ranch dressing

Directions

• Add cubed chicken and ½ cup franks red hot sauce to a bowl. Cover and place in refrigerator for 30 minutes.
• When chicken is almost done marinating, preheat oven to 400°F. Place chicken on a baking sheet lined with parchment paper. Bake chicken for 18-20 minutes or until an internal temperature of 165°F is reached.
• Remove from oven. Transfer chicken to a bowl and toss with remaining ¼ cup of franks red hot sauce.
• To assemble lettuce cups, place lettuce cups on a plate or bowl, add 2-3 cubes of chicken, 2-3 diced tomatoes, sprinkle of chopped celery and blue cheese, a pinch of green onions, and drizzle with ranch dressing.
• Serve and enjoy!