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Chicken Salad Lettuce Cups
with tomato / mozzarella / basil salad

Active: 35 min Total: 35 min

Chicken salad makes great sandwiches, but we love the fresh crunch you get when serving it in lettuce cups. Serve this light main dish with a classic summer side dish of tomato, mozzarella and basil.

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Tags

Ingredients

Servings:
4
Metric
Balsamic Reduction:
  • Vinegar, balsamic - 1/3 cup (any inexpensive brand)
Chicken Salad Lettuce Cups:
  • Chicken breasts, boneless and skinless (sub rotisserie chicken) - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
  • Celery - 1 stalk, diced
  • Onions - 1 Tbsp, chopped
  • Mayonnaise (sub plain Greek yogurt) - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 tsp
  • Lettuce, romaine (sub green leaf or iceberg) - 8 leaves
  • Almonds, sliced - 1/4 cup
Tomato, Mozzarella and Basil Salad:
  • Cheese, fresh mozzarella - 4 oz, sliced
  • Tomatoes, medium (sub half a cup cherry or grape tomatoes for each medium tomato) - 2, wedges
  • Basil, fresh - 10 leaves
  • Oil, olive - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make balsamic reduction - (If not already made from Monday’s meal.) Simmer balsamic vinegar in a small saucepan until it reduces by at least half and thickens to the texture of syrup. (Can be done up to 5 days ahead)
  2. Cook chicken - (Skip if using rotisserie chicken.) Season chicken with some salt and pepper and tenderize with a fork. Heat a skillet with cooking oil over medium heat. Add chicken to heated oil and cook on both sides until cooked through, 4 to 5 minutes on each side. (Can be done up to 2 days ahead)
  3. Celery / Onions - Prep as directed and combine. (Can be done up to 3 days ahead)
  4. Make chicken salad - Chop chicken. Combine with celery, onions, mayonnaise, mustard and lemon juice. Season with some salt and pepper. Taste and adjust to your flavor preferences - adding more mayo if you like it more creamy, more lemon juice if you like it more tart, etc. (Can be done up to 2 days ahead)
  5. Mozzarella / Tomatoes / Basil / Lettuce - Prep as directed.

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Make

  1. Combine mozzarella, tomatoes, basil and olive oil. Season with some salt and pepper and transfer to a serving plate. Drizzle with balsamic reduction.
  2. Assemble lettuce cups by filling lettuce leaves with chicken salad and topping them with almond slices for crunch.
  3. Enjoy lettuce cups with tomato salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (96)
Gluten-free (4)
Paleo (12)
Vegetarian (14)

41 reviews

Normally my husband hates mayonnaise based salads. But he liked this! I preferred it to standard chicken salad. Added extra celery for crunch.

By: Sundi
Posted: May 23, 2017
Diet: Original
0 Helpful

Yummy and simple chicken salad. I ended up using 3 celery stalks and 1/2 onion and mayo. 4-yr-old liked it.

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

Portions are small do 3 servings for 2 ppl

By: Ciara
Posted: Aug 26, 2016
Diet: Original
0 Helpful

Wasn't bad, but not as exciting as other meals.

By: Sarah
Posted: Aug 05, 2016
Diet: Original
0 Helpful

My lettuce leaves weren't really wide enough to make effective lettuce cups, so I used them as a bed for the chicken salad.

By: Kathryn
Posted: Jul 06, 2016
Diet: Original
0 Helpful

Skipped the lettuce cups and just ate everything with a fork. Two salads, one meal.

By: Amy
Posted: Jul 05, 2016
Diet: Original
0 Helpful