Pregnancy Friendly Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Pregnancy Friendly Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Juicy shredded chicken, simmered until it hits a safe, fully-cooked internal temperature, gets tossed in a smoky, tangy dressing built from lemon juice, smoked paprika, garlic powder, and a whisper of cayenne. Crisp celery, diced red onion, and fresh parsley add crunch and brightness to every forkful, while crisp butter lettuce leaves make the perfect low-carb wrapper for scooping it all up. A few slices of creamy avocado and a squeeze of lemon at the end take it over the top without any extra fuss. This one chills beautifully in the fridge, so the flavors have time to meld before you dig in, and it makes a fantastic make-ahead lunch or light dinner. It's a genuinely solid pick for a pregnancy friendly table, thanks to that well-cooked chicken and fresh, simple produce doing all the heavy lifting. Serve it as a light lunch or a fun, hands-on dinner spread with all the fixings on the side.

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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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