Mediterranean Diet Friendly Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Mediterranean Diet Friendly Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Smoky, savory, and full of fresh crunch, this chicken salad brings together simmered chicken breast with celery, red onion, and flat-leaf parsley for a dish that's as vibrant as it is satisfying. The dressing leans on smoked paprika, garlic powder, onion powder, and a touch of cayenne for a punch of flavor, brightened with fresh lemon juice. Everything gets spooned into crisp butter lettuce cups, then finished with creamy avocado slices and an extra squeeze of lemon for good measure. It's a light, produce-forward lunch or dinner that comes together quickly and chills up perfectly for meal prep. Lean protein, plenty of fresh vegetables, and good olive-oil-friendly staples make this a natural fit for a Mediterranean-style way of eating. Each lettuce cup delivers big flavor in a few bites, so it's easy to make a full meal out of several.

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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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