GLUTEN-FREE | GRAIN-FREE | DAIRY OPTIONAL | DETOX-FRIENDLY
These lettuce cups make a light but filling lunch, a colorful appetizer, or a healthy snack.
The chicken salad inside is full of fresh herbs and crisp veggies. I also added crumbled blue cheese, for extra flavor and texture, and dressed it with fresh lemon juice and olive oil. You can substitute your favorite vinaigrette or stir in a spoonful of real mayonnaise instead. If you're not a fan of blue cheese, add a cheese you do like, crumbled or cubed, or omit it for a dairy-free dish. For a vegetarian version, substitute cooked beans, chopped boiled egg, or raw nuts for the chicken.
½ cup diced cooked chicken
¼ cup diced red bell pepper
2 tablespoons minced red onion
¼ cup diced celery stalks and leaves
¼ cup chopped fresh cilantro
Sea salt
Freshly ground peppercorn
1 organic lemon
Cold-pressed extra virgin olive oil
¼ cup crumbled blue cheese
Several lettuce leaves
Toss together the chicken, pepper, onion, celery, and cilantro.
Cut the lemon in half and squeeze some juice over the mixture. Drizzle some olive oil over the mixture as well. Season with salt and pepper. Toss everything together until well-combined. Taste for seasoning and make any necessary adjustments.
Spoon the mixture into lettuce leaves and arrange them on a serving plate or eat them right away.
These lettuce cups make a light but filling lunch, a colorful appetizer, or a healthy snack.
The chicken salad inside is full of fresh herbs and crisp veggies. I also added crumbled blue cheese, for extra flavor and texture, and dressed it with fresh lemon juice and olive oil. You can substitute your favorite vinaigrette or stir in a spoonful of real mayonnaise instead. If you're not a fan of blue cheese, add a cheese you do like, crumbled or cubed, or omit it for a dairy-free dish. For a vegetarian version, substitute cooked beans, chopped boiled egg, or raw nuts for the chicken.
½ cup diced cooked chicken
¼ cup diced red bell pepper
2 tablespoons minced red onion
¼ cup diced celery stalks and leaves
¼ cup chopped fresh cilantro
Sea salt
Freshly ground peppercorn
1 organic lemon
Cold-pressed extra virgin olive oil
¼ cup crumbled blue cheese
Several lettuce leaves
Toss together the chicken, pepper, onion, celery, and cilantro.
Cut the lemon in half and squeeze some juice over the mixture. Drizzle some olive oil over the mixture as well. Season with salt and pepper. Toss everything together until well-combined. Taste for seasoning and make any necessary adjustments.
Spoon the mixture into lettuce leaves and arrange them on a serving plate or eat them right away.
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