Mediterranean Diet Friendly Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Mediterranean Diet Friendly Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Tender poached chicken breast gets shredded and tossed in a bright, garlicky dressing built from extra-virgin olive oil, fresh lemon juice, and a good dose of chopped parsley, chives, and tarragon — the kind of herb-forward, olive oil-based flavor base that this way of eating is all about. Diced celery and red onion add crunch and a little bite, while crisp butter lettuce leaves stand in for anything heavier, making each cup light but satisfying. A squeeze of lemon at the table keeps things fresh and citrusy without ever feeling like it's missing something. This one comes together with simple, whole ingredients and minimal fuss, and it's a genuinely great fit for a Mediterranean-style spread — easy enough for a weeknight, pretty enough for guests. Serve a few cups per person alongside a simple grain or extra veggies, and you've got a full, satisfying plate that leans into fresh produce, lean protein, and good olive oil at every turn.

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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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