Eggless Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Eggless Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Poached chicken breast gets shredded tender and tossed in a bright, garlicky dressing built from olive oil, fresh lemon juice, and a touch of Dijon mustard, with parsley, chives, and tarragon folding in fresh herbal flavor throughout. Diced celery and red onion add crunch and a little bite, so every forkful has texture along with that citrusy, herb-forward punch. Instead of piling it onto bread, the whole mixture gets spooned into crisp butter lettuce leaves, making for a light, refreshing lettuce cup that's easy to eat with your hands. A squeeze of extra lemon at the table brightens things up even more. It's a simple, protein-packed lunch or light dinner that comes together fast and holds up well for meal prep. This one is a solid choice for an egg free table, no special workarounds needed to enjoy it.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
1 tsp kosher salt
½ tsp black pepper
1 bay leaf

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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