Emulsifier Free Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

Emulsifier Free Chicken Salad Lettuce Cups

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 bay leaf

For the dressing

1 ripe avocado, pitted and flesh scooped out
3 tbsp mayonnaise
Kraft Real Mayo Creamy & Smooth Mayonnaise, 30 fl oz Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Kraft Real Mayo Creamy & Smooth Mayonnaise Bottle - 22 Fl. Oz.Hellmann's Real Mayonnaise - 30 Oz Duke's Smooth & Creamy Real Mayonnaise
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!