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Saturday, May 19, 2012

Spring Lettuce Cups: A 5-Minute Lunch

GLUTEN-FREE  |  DAIRY-FREE  |  DETOX-FRIENDLY


This simple spring lunch is light but satisfying. Using leftover roasted chicken and vegetables, you can create these lovely lettuce cups in mere minutes.

I used golden beets because I roasted some last night alongside a chicken. You can substitute any other vegetable, fresh or roasted, like bell pepper, tomato, cucumber, or celery.

I also added fresh pea shoots because they're in season now. Pea shoots are a good source of vitamin C and they taste like spring.
If you don't have pea shoots you can substitute scallions, fresh herbs, or sprouts.

This recipe makes 4 lettuce cups, which is enough for 4 starters or 2 main courses.

1 cup cubed or shredded leftover  roasted chicken
1 cup cubed roasted beets 
1 to 2 tbsp home-made vinaigrette 
1 cup fresh pea shoots
4 medium leaves of Boston lettuce (also called butter lettuce), cleaned and crisped in the fridge

Toss together the chicken and beets with enough vinaigrette to lightly coat them. Taste for seasoning and, depending on how seasoned the chicken and beets already are, add a bit of sea salt if needed.

Gently fold in half of the pea shoots, then pile the mixture onto the lettuce leaves. Garnish with the remaining pea shoots and eat immediately.


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