Pregnancy Friendly Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

Pregnancy Friendly Chicken Salad Lettuce Cups

Tender poached chicken breast, cooked gently until it reaches a safe, fully-cooked internal temperature, gets shredded and tossed with a creamy avocado-based dressing brightened by apple cider vinegar and a touch of Dijon. Crisp celery, scallion greens, and fresh parsley add crunch and a pop of color, while the whole mixture gets scooped into cool, crisp butter lettuce leaves for a light, hand-held lunch or dinner. A sprinkle of pumpkin seeds on top brings a little extra bite and a boost of texture if you want it. The chicken is simmered low and slow and checked with a thermometer before it ever touches the salad bowl, so you know exactly where you stand on doneness. It's a fresh, protein-packed dish that works well for a pregnancy-friendly menu, easy to prep ahead and just as good the next day.

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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
Ingredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
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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