Ingredients
1/3 cup crumbled blue cheese1/4 cup mayonnaise2 tablespoons 2% milk4-1/2 teaspoons lemon juice1 tablespoon minced fresh parsley1 teaspoon Worcestershire sauce1 pound boneless skinless chicken breasts, cubed1 teaspoon salt1 tablespoon canola oil1/4 cup lime juice1/4 cup Louisiana-style hot sauce1/4 cup honey1 small cucumber, halved lengthwise, seeded and thinly sliced1 celery rib, thinly sliced3/4 cup julienned carrots8 Bibb or Boston lettuce leaves
Preparation
For dressing, in a small bowl, combine the first six ingredients. Cover and refrigerate until serving.
Sprinkle chicken with salt. In a large skillet, cook chicken in oil until no longer pink. Combine the lime juice, hot sauce and honey; pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened. Remove from the heat; stir in the cucumber, celery and carrots.
Spoon 1/2 cup chicken mixture onto each lettuce leaf; fold sides over filling and secure with a toothpick. Serve with blue cheese dressing.
