Vegetarian Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Vegetarian Whole30 Smoked Paprika Chicken Salad Lettuce Cups

This smoky, tangy salad gets its bold flavor from a creamy dressing built on vegan mayonnaise, fresh lemon juice, smoked paprika, and a pinch of cayenne for a gentle kick. Crisp celery, finely diced red onion, and chopped flat-leaf parsley fold in for crunch and brightness, creating a filling that's cool, zesty, and satisfying in every bite. It all gets tucked into crisp butter lettuce leaves, which give this dish its signature lettuce-cup crunch without any heavy carbs weighing it down. A few slices of ripe avocado on top add a creamy contrast, and a squeeze of lemon at the end brightens everything up. Chilling the salad before serving lets the smoked paprika and garlic really settle into the dressing, so every scoop is packed with flavor. It's an easy, make-ahead option that fits neatly into a vegetarian spread, perfect for a light lunch or a fresh appetizer platter.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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