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Chicken Chopped Salad in Butter Lettuce Cups
Chicken Chopped Salad in Butter Lettuce Cups
Amy Neunsinger
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Rating:
3.5 (8 rated)
Servings:
6

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.