Low Sugar Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Low Sugar Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Smoky, tangy, and impossibly creamy, this chicken salad gets its bold flavor from smoked paprika, garlic powder, and a bright hit of fresh lemon juice. Tender poached chicken breast is folded with crisp celery, sharp red onion, and fresh parsley for texture in every bite, then chilled so the flavors really come together. Butter lettuce leaves stand in for bread or tortillas, keeping things light and crunchy while giving you a sturdy little cup for each scoop. A few slices of ripe avocado on top add a cool, buttery contrast to the smoky spice. This one comes together quickly, holds well in the fridge for easy make-ahead lunches, and fits neatly into a no-added-sugar way of eating without skimping on flavor. Squeeze a little extra lemon over the top just before serving for a fresh, zippy finish.

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Ingredients

4 servings

For the chicken

1 ½ 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 salt
½ tsp black pepper

For the dressing

½ cup vegan mayonnaise
1 tbsp fresh lemon juice
1 ½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
salt and pepper, to taste

For the salad

3 stalks celery, thinly sliced
¼ cup red onion, finely diced
2 tbsp fresh flat-leaf parsley, chopped

For serving

1 head butter lettuce, leaves separated
1 avocado, sliced (optional)
lemon wedges, for serving (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by at least 1 inch. Add 1 tsp salt and 1/2 tsp black pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15–18 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and let it rest for 10 minutes, until cool enough to handle. Shred or chop into bite-sized pieces.

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