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Chicken Chopped Salad in Butter Lettuce Cups

Chicken Chopped Salad in Butter Lettuce Cups
Amy Neunsinger
Servings:
6
RATE THIS RECIPE
(22)

Chef notes

I love chopped salads — you get so many great tastes in one bite. This recipe is my twist on a traditional chicken chopped salad. Instead of mixing in the lettuce, I use it as a wrap for the salad, which—like every good chopped salad—is studded with so many yummy flavors: chunks of chicken, creamy avocado, salty feta, crunchy fennel, peppery arugula, and bits of sun-dried tomatoes and briny olives. If packing this up to go, keep the salad and lettuce separate so the lettuce leaves don’t wilt.

Ingredients

Dressing
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
Salad
  • 1 cup (1/4-inch) diced cooked skinless chicken breast
  • 1 cup coarsely chopped baby arugula
  • 1/2 avocado, finely diced
  • 1/4 fennel bulb, chopped into 1/4-inch pieces
  • 1/2 cup diced feta cheese
  • 1/3 cup thinly sliced sun-dried tomatoes
  • 8 kalamata olives, pitted and chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
For serving
  • 12 butter lettuce leaves

    Preparation

    In a small bowl, combine the dressing ingredients.

    In a large bowl, add the salad ingredients and toss to combine. Add the dressing and toss until the ingredients are evenly coated.

    Fill the lettuce cups with the salad and serve.