Paleo Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Paleo Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Tender poached chicken breast gets shredded and tossed with a creamy, tangy dressing built on smoked paprika, garlic powder, onion powder, and a little cayenne for a gentle kick. Crisp celery, sharp red onion, and fresh parsley add crunch and brightness to every forkful, and a squeeze of lemon juice keeps the whole thing lively. Instead of piling it onto bread, the salad gets spooned into crisp butter lettuce cups, so each bite stays light, fresh, and easy to eat with your hands. Sliced avocado on top adds a cool, buttery finish, and extra lemon wedges on the side let everyone adjust the acidity to taste. It chills for just fifteen minutes before serving, which gives the flavors time to meld without turning this into a project. Simple, protein-packed, and full of bold seasoning, this is a genuinely solid option for a Paleo lunch or light dinner.

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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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