Whole 30 Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Whole 30 Whole30 Garlic-Herb Chicken Salad Lettuce Cups

Tender poached chicken tossed in a bright, herb-packed dressing and served in crisp butter lettuce cups — this is the kind of meal that feels light and fresh without leaving you hungry. The dressing comes together with olive oil, fresh lemon juice, Dijon mustard, and minced garlic, then gets layered with parsley, chives, and tarragon for a flavor that's genuinely restaurant-worthy. Finely diced celery and red onion add crunch and a little bite, making every scoop satisfying in a way that goes way beyond basic chicken salad. One of the trickier parts of eating this way is finding a creamy-style chicken salad that doesn't rely on store-bought mayo, which often contains off-plan ingredients. This version skips it entirely — the emulsified olive oil and Dijon dressing does all the heavy lifting, coating the chicken beautifully without anything to second-guess. Everything here is clean and straightforward, so you can put it together with total confidence. It makes four servings, which means it's just as good for a quick weeknight dinner as it is for meal-prepped lunches throughout the week.

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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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