Dairy Free Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

Poached chicken breast gets shredded tender and folded into a creamy avocado dressing brightened with apple cider vinegar and Dijon mustard, so every bite is rich without feeling heavy. Crisp celery, scallion greens, and fresh parsley add crunch and a pop of color throughout, while butter lettuce leaves make the perfect crisp, cool vessel for scooping. A scatter of pumpkin seeds on top brings a satisfying bit of texture if you're in the mood for extra crunch. It's a light, protein-packed lunch that comes together fast and eats clean, with the avocado doing all the work of making the dressing lusciously creamy. This one's a genuinely solid pick for a dairy free spread, whether you're meal-prepping for the week or serving a crowd at a casual lunch.

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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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