Paleo Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Paleo Whole30 Garlic-Herb Chicken Salad Lettuce Cups

This chicken salad keeps things clean and vibrant, built on tender poached chicken breast that's shredded while still warm so it soaks up every bit of the bright, herby dressing. Fresh lemon juice, garlic, and a good glug of extra-virgin olive oil form the base, brightened further with parsley, chives, and tarragon for that garden-fresh, herb-forward flavor. Crisp celery and diced red onion add crunch and a little bite in every forkful, while a touch of red pepper flakes keeps things interesting without overwhelming the herbs. Instead of bread or a wrap, the whole mixture gets scooped into crisp butter lettuce leaves, making each cup a light, handheld bite that's satisfying without feeling heavy. It's a great make-ahead lunch or easy dinner, and it fits neatly into a Paleo way of eating with zero compromise on flavor. Serve with extra lemon wedges for a fresh squeeze right before you dig in.

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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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