Chicken Salad Lettuce Cups
Chicken Salad Lettuce Cups
- Yield: Makes 3 cups of chicken salad 1x
Description
Chicken salad is an easy choice for a picnic, wine tasting, or casual summer lunch. Add fresh veggies and herbs and serve the salad in crispy lettuce cups and you also have a delicious and nutritious dish.
Ingredients
- 3 boneless skinless chicken breasts
- 1/4 cup red onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 green grapes, cut in half
- 1/4 cup tomatoes, finely chopped
- 1/4 cup chopped pecans
- 1 tablespoon Dijon mustard
- 3/4 cup mayonnaise
- 1/4 teaspoon each salt and pepper
- 1 head butter lettuce, washed and dried
- 2 tablespoons chopped fresh dill for garnish
Instructions
Place chicken breasts in a saucepan with enough water to cover. Bring water to a boil, turn to low, and simmer for 20–25 minutes.
Drain off the water to use when you need stock and place chicken on a cutting board. Let it sit until cool enough to handle, then dice chicken into the same size as the grapes.
Cool chicken in the fridge as you chop and combine red onion, celery, parsley, grapes, tomatoes, and pecans and place them in a large bowl.
Combine Dijon mustard and mayonnaise in a small bowl and add it along with the cooled, diced chicken to the bowl with the veggies and grapes. Gently stir to combine. Refrigerate for at least an hour. (Salad can be made the day before and refrigerated.)
When ready to serve, place 1 lettuce cup on each plate and scoop chicken salad into the lettuce leaves. Garnish with chopped dill.
Notes
Wine Pairing Suggestions:
Cuda Ridge Wines, Livermore Valley, 2023 Sauvignon Blanc
Dante Robere, Livermore Valley, 2023 Pinot Grigio
- Category: Entree
