Eggless Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Eggless Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Smoky, tender shredded chicken gets tossed in a creamy, tangy dressing built from vegan mayonnaise, fresh lemon juice, and a bold hit of smoked paprika with a whisper of cayenne for heat. Crisp celery, sharp red onion, and fresh parsley add crunch and brightness to every bite, and a short chill in the fridge lets all those flavors settle in. Piled into crisp butter lettuce cups and finished with a few slices of creamy avocado, this one eats light but still feels satisfying. It's an easy make-ahead lunch or dinner that comes together with simple, whole ingredients and zero fuss. Since there's no egg anywhere in this recipe, it's a naturally solid choice for an egg free kitchen — no extra thinking required.

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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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