Vegan Chicken Salad Lettuce Cups

Total time53 min

Prep time20 min

Cook time18 min

A creamy, avocado-based dressing gets brightened with apple cider vinegar and a touch of Dijon, then folded together with crisp celery, scallions, and fresh parsley for a salad that's equal parts rich and refreshing. Spooned into crisp butter lettuce leaves and finished with a sprinkle of pumpkin seeds, every cup delivers a satisfying crunch alongside that creamy, herb-flecked filling. It's a light, no-fuss lunch or appetizer that comes together quickly and eats beautifully with your hands. The lettuce cups stay sturdy enough to hold a generous scoop, so you get a clean bite every time without any silverware required. This one is a genuinely solid pick for a vegan spread, whether you're serving a crowd or just meal-prepping something fresh for the week ahead.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
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Chef's tip
Choose 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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