Gluten Free Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

Creamy avocado stands in for a heavier dressing here, mashed until silky and mixed with mayonnaise, tangy apple cider vinegar, and a spoonful of Dijon for a bright, punchy backbone. Tender poached chicken breast gets shredded into that dressing along with crisp celery, scallion greens, and fresh parsley, so every bite has crunch, herby freshness, and richness in equal measure. Instead of bread, the whole mixture gets scooped into crisp butter lettuce leaves, which fold around the filling like little edible bowls and add their own cool, delicate snap. A scattering of pumpkin seeds on top brings a toasty crunch that plays nicely against the creamy salad underneath. It's a light, protein-packed lunch that comes together with just one pot for poaching and one bowl for mixing, and it's a genuinely satisfying option to add to a gluten free rotation. Serve it right away while the lettuce is still crisp and the chicken salad is cool and creamy.

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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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