Chicken Salad Lettuce Cups

28 Dec

For the chicken salad: 
2 pounds chicken breast 
3 large celery sticks
1 large bell pepper (color of your choice)
1 cup shredded carrots
2 eggs
2 tablespoons lemon juice 
1/2 cup low-fat mayonnaise or greek yogurt
1 tablespoon dijon mustard 
20 large lettuce cups 

For the dressing:
2 tablespoons dijon mustard 
3 tablespoons extra virgin olive oil 
2 tablespoons lemon juice

Makes 20 lettuce cups. 

1. Boil the two eggs for 15-17 minutes. Remove the eggs when ready and allow them to cool.
2. Boil the chicken for 15-17 minutes. Remove the chicken when ready and allow it to cool.  
3. While the eggs and chicken boil, dice the celery and bell pepper.
4. Once cool, de-shell the eggs and dice them. 
5. Once cool, shred the chicken using a fork. Measure four cups total of the shredded chicken.  
6. Combine the carrots, celery, bell pepper, egg, and shredded chicken into a large bowl. 
7. Stir the ingredients lightly. 
8. Add the mayonnaise, dijon mustard, and lemon juice to the salad. 
9. Stir the salad until all the components are evenly mixed. 
10. For the dressing, combine the dijon mustard, olive oil, and lemon juice. 
11. Scoop an equal amount of the chicken salad into each lettuce cup.
12. Drizzle the dressing on top of the chicken to complete the recipe. 

An innovative, fresh version of your standard chicken-salad sandwich, these light, delicious lettuce cups will surely be crowd pleasers. This no-fuss recipe enables you to spend less time slaving over the stove and more time enjoying the food you have prepared. Swap the lettuce cups for bite-sized crackers and you have instant cocktail party hors d’ oeuvres. Bring this light meal to the park and allow all your friends to assemble their own lettuce cups–an ideal picnic dish that will have everyone asking for seconds. P.S. the salad tastes even better the day after!


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