| 3 Chicken Breasts (2cm Cubes) | |
| 150ml Franks Red Hot Sauce | |
| Buttersalat | |
| 12 Cherry Tomatoes (Halved) | |
| 1 Avocado (Diced) | |
| 2 Green Onions | |
| 120ml Ranch Dressing |
| 1. | Preheat grill to 200°C . |
| 2. | Add cubed chicken and 120ml Franks Red Hot Sauce to a bowl. Cover and place in refrigerator for 30 minutes. |
| 3. | Place grill basket directly on grill. Add marinated chicken to grill basket and grill chicken for 8-10 minutes, stirring throughout. (if you don’t have a grill basket, add cubed chicken to a kabob stick) |
| 4. | Remove from grill and place grilled chicken in a bowl, toss with 60ml of buffalo sauce. |
| 5. | Assemble lettuce cups: place butter lettuce cups, 2-3 cubes of chicken, 2-3 diced tomatoes, 2-3 diced avocado, a pinch of green onions, and a drizzle of ranch dressing. |