Vegetarian Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Vegetarian Whole30 Garlic-Herb Chicken Salad Lettuce Cups

A bright, herb-packed dressing is the real star here—fresh lemon juice, Dijon, minced garlic, and a trio of parsley, chives, and tarragon whisked into a silky, emulsified base with good olive oil. Tender, shredded bites get tossed with crisp diced celery and sharp red onion, soaking up all that garlicky, herbaceous flavor in every forkful. The whole mixture gets spooned into crisp butter lettuce leaves for a cool, crunchy wrapper that makes each bite feel light and refreshing. A squeeze of lemon at the table brightens everything even further, cutting through the richness of the dressing. It's a fast, no-fuss lunch or light dinner that comes together in one bowl and looks impressive served family-style on a platter. This one is a great fit for a vegetarian table, delivering all the crunch, herb flavor, and satisfying texture you want without any heaviness.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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