Eggless Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

Tender poached chicken gets shredded and folded into a creamy, mashed avocado dressing brightened with apple cider vinegar and a touch of Dijon mustard, so every bite is rich without feeling heavy. Crisp celery, scallions, and fresh parsley add crunch and a pop of color throughout, and the whole mixture gets piled into cool, crisp butter lettuce leaves for a light, handheld lunch. A sprinkle of pumpkin seeds on top brings a little extra texture and nutty flavor to finish things off. It's a fresh, low-fuss dish that comes together with simple pantry staples and a short poaching step for the chicken. This one is a genuinely great fit for an egg free kitchen, letting the avocado do all the creamy work the dish needs. Serve it right away while the lettuce is crisp and the chicken salad is perfectly chilled.

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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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