|5 min||20 min||4|
|1 dash||Black pepper (or to taste)|
|4 tbsp||Blue cheese (gorgonzola)|
|2 tbsp||Butter, salted|
|2 breast||Chicken breast, boneless, skinless (or used already cooked chicken)|
|1/2 tsp||Celery seed|
|1/2 cup diced||Celery (sliced)|
|2 medium head||Iceberg lettuce|
|1/2 tbsp||Olive oil|
|2 tbsp||Ranch salad dressing|
1. In a large pan, cook chicken in 1/2 cup of water, shred it as it cooks. The water should evaporate fully when the chicken is cooked.
2. Keep the pan on medium heat. Add butter and olive oil, stirring. Add Franks and celery seed. Add pepper to taste. Once sauce begins to be bubbly, remove from heat. Add thinly sliced celery.
3. Spoon into lettuce leaves, sprinkle with blue cheese crumbles and drizzle with a little ranch dressing. Serve immediately while the chicken is still warm.