Anti Inflammatory Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Anti Inflammatory Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Smoky, well-seasoned shredded chicken gets folded into a creamy dressing brightened with fresh lemon juice, garlic, onion powder, and a touch of cayenne for a little kick. Crisp celery, red onion, and fresh parsley add crunch and freshness, while a short chill lets all those flavors settle in before serving. Spooned into cool, crisp butter lettuce cups and finished with a few slices of avocado, this one has a light, satisfying crunch in every bite. It's a great option for anyone leaning on simple, whole-food ingredients and easy-to-digest, gently spiced flavors. Lemon wedges on the side add just the right amount of brightness. This is an easy make-ahead lunch that fits nicely into an anti-inflammatory way of eating without sacrificing flavor or texture.

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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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