Dairy Free Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Dairy Free Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Poached chicken breast gets shredded and tossed in a smoky, tangy dressing built on lemon juice, garlic powder, onion powder, and a punch of cayenne for heat. Crisp celery, red onion, and fresh parsley add crunch and brightness to every bite, while a short chill in the fridge lets all those smoked paprika notes really settle in. The whole mixture gets scooped into crisp butter lettuce leaves for a light, handheld lunch that's got plenty of protein and crunch without any heavy grains or starches weighing it down. Sliced avocado and a squeeze of lemon on top take it over the edge into genuinely craveable territory. This one's an easy make-ahead option that holds up well in the fridge for a few days, and it's a solid pick for a dairy free spread since the creamy dressing base is already worked into the recipe itself.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper

For the dressing

½ cup vegan mayonnaise
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise Sir Kensington's Mayo, Vegan, Classic
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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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