Anti Inflammatory Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

Anti Inflammatory Chicken Salad Lettuce Cups

Poached chicken breast gets shredded and folded into a creamy avocado dressing brightened with apple cider vinegar and Dijon mustard, then tossed with crisp celery, scallions, and fresh parsley for a crunchy, herby finish. Everything gets spooned into cool butter lettuce cups for a light, handheld lunch that's satisfying without any heaviness. A scatter of pumpkin seeds on top adds a little crunch if you want it, but the salad holds its own either way. Poaching the chicken keeps it tender and mild, letting the avocado-based dressing carry most of the flavor instead of anything fried or heavily processed. It's a fresh, colorful dish built from whole ingredients, and it fits neatly into an anti-inflammatory way of eating. Make a batch ahead and it keeps well for quick lunches all week.

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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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