Vegan Chicken Salad Lettuce Cups
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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