PCOS Friendly Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

PCOS Friendly Chicken Salad Lettuce Cups

This chicken salad leans on lean poached chicken breast and mashed avocado for a creamy, protein-packed base, so it delivers real staying power without feeling heavy. Crisp celery, scallion greens, and fresh parsley add a bright crunch, while a spoonful of Dijon and a splash of apple cider vinegar keep the flavor sharp and zippy. Everything gets piled into cool, crisp butter lettuce cups instead of bread, making this a naturally low-carb, blood-sugar-friendly lunch or light dinner. A sprinkle of pumpkin seeds on top adds a satisfying bite and a boost of fiber and healthy fat. It's a quick, protein-forward recipe that fits neatly into a PCOS friendly way of eating, and it comes together fast enough for a weekday meal prep rotation.

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
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
See all
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.

Want the full recipe?

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