Anti Inflammatory Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Anti Inflammatory Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Poached chicken breast gets shredded into tender bite-sized pieces, then tossed with a bright, garlicky dressing built from olive oil, fresh lemon juice, and a trio of chopped herbs that keep every forkful tasting fresh rather than heavy. Crisp celery and finely diced red onion add crunch and a little sharpness, so the texture stays light and the flavor stays lively. Piled into cool, crisp butter lettuce leaves, it turns into a handheld lunch that feels far more vibrant than a typical mayo-laden chicken salad. The whole dish leans on real, simple ingredients — poached protein, good olive oil, fresh herbs, and crunchy vegetables — with nothing processed weighing it down. That makes it a genuinely solid choice for anyone eating in an anti-inflammatory way, without sacrificing flavor or satisfaction. Squeeze extra lemon over the top just before serving for a little added brightness.

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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 kosher salt
½ tsp black pepper
1 bay leaf

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
2 cloves garlic, minced
¼ tsp red pepper flakes
¼ tsp kosher salt
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh chives, thinly sliced
1 tbsp fresh tarragon, finely chopped

For the salad

2 stalks celery, finely diced
¼ cup red onion, finely diced

For serving

1 head butter lettuce, leaves separated
lemon wedges, for serving (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add 1 tsp kosher salt, 1/2 tsp black pepper, and the bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the chicken registers 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes.
2
Transfer the chicken to a cutting board and let it rest for 10 minutes, then shred or chop into bite-sized pieces. Discard the poaching liquid and bay leaf.

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