These lettuce cups are all about fresh, simple ingredients doing the heavy lifting. Tender poached chicken gets folded into a creamy, avocado-based dressing brightened with apple cider vinegar and a touch of Dijon, then tossed with crisp celery, scallions, and fresh parsley for a punch of flavor in every bite. Crunchy pumpkin seeds add texture on top, and the whole mixture gets scooped into cool, crisp butter lettuce leaves instead of bread or tortillas, keeping things light and vegetable-forward. It's a fast, no-cook-required lunch that leans on lean protein, healthy fats, and plenty of herbs and produce. This one fits easily into a Mediterranean-style way of eating, and it's satisfying enough to make on repeat all week long.
About FigFig 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 →4 servings
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).
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
