Low Sugar Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

Poached chicken breast gets shredded and folded into a creamy avocado dressing brightened with apple cider vinegar and Dijon mustard, so you get all the richness of a classic chicken salad with a fresher, lighter base. Crunchy celery, scallion greens, and fresh parsley keep every bite crisp, and a scatter of pumpkin seeds on top adds a satisfying bit of crunch if you want it. The whole mixture gets spooned into crisp butter lettuce leaves instead of bread, making these easy to eat with your hands and perfect for a light lunch or low-key appetizer spread. Since the dressing leans on avocado and mustard for flavor rather than anything sweet, this one is an easy, satisfying option to keep in your added sugar free rotation. It comes together in well under an hour and reheats or holds up fine as a make-ahead lunch, so it's a solid pick for busy weeks too.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tsp salt
½ tsp black pepper
1 bay leaf

For the dressing

1 ripe avocado, pitted and flesh scooped out
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

For the salad

3 stalks celery, thinly sliced
4 scallions, green tops only, thinly sliced
¼ cup fresh parsley, roughly chopped

For serving

1 head butter lettuce, leaves separated
¼ cup pumpkin seeds (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add 1 tsp salt, 1/2 tsp black pepper, and the bay leaf. Bring to a gentle boil over medium-high heat, then reduce to a low simmer and cook for 14–16 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and let it rest for 15 minutes, until cool enough to handle. Discard the poaching liquid and bay leaf.

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