Red Meat Allergy Friendly Whole30 Smoked Paprika Chicken Salad Lettuce Cups
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Learn more →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
- 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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