Dairy Free Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Dairy Free Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Tender poached chicken breast gets shredded and tossed in a bright, herb-packed dressing built from good olive oil, fresh lemon juice, and a touch of Dijon mustard, with minced garlic and a pinch of red pepper flakes for a little kick. A generous mix of parsley, chives, and tarragon keeps every bite tasting fresh and garden-green, while diced celery and red onion add crunch and a little bite. The whole mixture gets spooned into crisp butter lettuce cups for a light, handheld lunch that's satisfying without feeling heavy. A squeeze of lemon at the table brightens it up even more. It's a simple, protein-packed dish that fits neatly into a dairy free spread, whether you're meal-prepping for the week or serving a crowd at a casual lunch.

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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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