Eosinophilic Esophagitis Friendly Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

Eosinophilic Esophagitis Friendly Chicken Salad Lettuce Cups

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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
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Thrive Market Non-GMO Vegan Mayonnaise Heinz Seriously Good Vegan Mayo, Gluten Free Heinz [Seriously] Good Vegan Mayo
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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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