Whole 30 Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Total time55 min

Prep time20 min

Cook time20 min

Whole 30 Whole30 Smoked Paprika Chicken Salad Lettuce Cups

Smoky, creamy, and just a little bit spicy, this chicken salad is the kind of lunch that makes you forget you're eating clean. Poached chicken breasts get shredded and folded into a boldly seasoned dressing built on smoked paprika, garlic powder, onion powder, and a pinch of cayenne — the result is anything but bland. Fresh lemon juice brightens the whole thing, while thinly sliced celery and finely diced red onion add satisfying crunch in every bite. Spooned into crisp butter lettuce cups, it becomes a handheld meal that feels genuinely fun to eat. The vegan mayo keeps the dressing rich and cohesive without any dairy, and every single ingredient here clears the program's rules with zero workarounds needed. A quick chill in the fridge lets the flavors come together before serving, and optional sliced avocado on top takes it from great to seriously good. This recipe makes four servings, so it's equally at home as a weeknight dinner or a meal-prep staple you'll actually look forward to.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!