The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Buffalo Chicken Lettuce Cups with Chips & Rainbow Slaw
Toss free-range British diced chicken in a sticky Buffalo sauce of hot honey, tamari, chilli and ketchup. Enjoy with crisp baby gem lettuce and a punchy red cabbage and carrot coleslaw. Golden chips on the side flecked with fresh-cut spring onions to complete the feast.
High protein
Low sat fat
Serving size
Ingredients
- 1 tbsp cornflour
- 600g diced British Free Range chicken breast
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 30ml hot honey (honey, chilli extract)
- 2 little gem lettuce
- 3 spring onion
- 1 red cabbage
- 2 carrot
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 160g greek style yoghurt (Milk)
- 4 large potatoes
Nutritional Information
Calories: 599
Protein: 47g
Carbs: 64g
Fat: 17g
Buffalo Chicken Lettuce Cups with Chips & Rainbow Slaw
Toss free-range British diced chicken in a sticky Buffalo sauce of hot honey, tamari, chilli and ketchup. Enjoy with crisp baby gem lettuce and a punchy red cabbage and carrot coleslaw. Golden chips on the side flecked with fresh-cut spring onions to complete the feast.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large frying pan, a large bowl, a medium bowl, a small bowl & a grater
Get started
- Cut the potatoes into chips
- Place the chips onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Slaw time
- In the large bowl, mix together the yoghurt, mustard and a pinch of salt and pepper
- Coarsely grate the carrots. Trim and finely slice the cabbage and spring onions. Trim the lettuce and separate the leaves
- Add the carrot, cabbage and half the spring onion to the yoghurt bowl. Mix well and set aside
Make the sauce & prep the chicken
- In the small bowl, mix the honey, chilli paste (for those who’d like the heat), ketchup, tamari and 2 tbsp water
- In the medium bowl, toss the chicken with the cornflour and pinch of salt
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 14 mins, until golden and cooked through
- In the final minute, add the sauce to the pan. Simmer for 1-2 mins, until the sauce thickens. Add a splash of water if it's too dry
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the lettuce cups onto plates, then fill with the slaw and chicken. Sprinkle with the remaining spring onion. Serve the chips alongside. Spoon any remaining sauce over the chicken
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.