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Buffalo Chicken Salad Cups

Prep Time: 10 minutes

Cook Time: 25-35 minutes

Servings: 6



6 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
Coconut oil spray, as needed
½ teaspoon Dak's Taco Knight Spices


For the Buffalo Chicken Salad Filling

Three boneless, skinless chicken breasts
2 teaspoons canola oil, divided
2 teaspoons Dak's Butt Kickin' Buffalo Spices
⅓ cup celery, diced
¼ cup green onions, sliced into thin rounds, plus more for topping
2 ounces (½ cup) shredded Monterrey Jack cheese
3 tablespoons buffalo sauce
¼ cup sour cream
Bibb lettuce leaves



  1. Preheat oven to 425°F.
  2. To a medium mixing bowl, add chicken breasts and oil. Toss to combine. 
  3. Sprinkle Dak's Butt Kickin' Buffalo Spices over the breasts. Toss to coat. 
  4. Place chicken breasts onto a baking sheet lined with parchment paper. 
  5. Place in the oven and bake until golden and chicken registers 165°F on a thermometer. 
  6. Remove from the oven and let cool for 10 minutes. Shred chicken and chop into bite-sized pieces. Place into a medium bowl and place in the refrigerator. 
  7. Reduce oven to 350°F. Lightly coat the back of a 12-cup muffin tins with cooking spray. Set aside. 
  8. Spray coconut oil on both sides of each Crepini. 
  9. Sprinkle tops with Dak's Taco Knight Spices
  10. Lay each Crepini over the top of a muffin Cavity. 
  11. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly. 
  12. Make the buffalo chicken salad filling: To the bowl with the chicken, add the celery, green onions, cheese, buffalo sauce, and sour cream. Stir to combine. Taste, and adjust seasoning as needed. 
  13. Place a bibb lettuce leaf into the center of each Crepini cup. Evenly divide buffalo chicken filling between the cups. Top with green onion and serve. 



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