Pregnancy Friendly Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Pregnancy Friendly Whole30 Garlic-Herb Chicken Salad Lettuce Cups

This vibrant lettuce cup salad centers on chicken breasts poached low and slow until they hit a safe, fully cooked internal temperature, then rested and shredded into tender, juicy bite-sized pieces. A bright, garlicky dressing built from olive oil, fresh lemon juice, and Dijon mustard gets tossed with a generous mix of parsley, chives, and tarragon, giving the whole thing a fresh, herby lift that feels light rather than heavy. Crisp celery and finely diced red onion add crunch and a little bite in every forkful, while crisp butter lettuce leaves make the perfect cool, sturdy wrapper for scooping it all up. A squeeze of lemon at the table brightens everything even further. It's a satisfying, protein-packed lunch or light dinner that comes together with simple pantry staples and no fuss, and it's a great pick for a pregnancy friendly menu thanks to that thoroughly cooked chicken and fresh, straightforward ingredient list.

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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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