Bright, fresh, and genuinely satisfying, these little lettuce cups are the kind of appetizer or light meal that disappears fast at any table. Shredded chicken gets tossed with crisp cucumber, celery, fragrant dill, and chives, then dressed in a zippy lemon-olive oil vinaigrette that ties everything together beautifully. The dressing is whisked together from scratch using olive oil, fresh lemon juice, lemon zest, ground ginger, and sea salt — nothing processed, nothing hidden, just clean and vibrant flavor. Butter lettuce leaves act as the perfect edible vessel, adding a cool crunch that plays off the herby, citrusy filling. For anyone navigating tree nut concerns, this recipe is naturally free of cashews and any nut-based sauces or creamy substitutes that often sneak into similar dishes. Everything here is straightforward and whole-ingredient, so you can serve these with total confidence. They come together quickly and look stunning on a platter, making them just as at home at a dinner party as they are for a casual weeknight bite.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, ground ginger, and sea salt until the dressing is smooth and emulsified.
In a large mixing bowl, combine the shredded chicken, cucumber, celery, fresh dill, and chives.
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