Chicken Salad Lettuce CupsChicken Salad Lettuce Cups
Chicken Salad Lettuce Cups
Chicken Salad Lettuce Cups
We’ve elevated the classic chopped chicken salad, beautifully arranged on a bed of fresh spring greens.
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Recipe - Apple Valley, MN
Chicken Salad Lettuce Cups
Chicken Salad Lettuce Cups
Prep Time20 Minutes
Servings6
Cook Time21 Minutes
Calories428
Ingredients
1½ lb. organic boneless skinless chicken breasts
3 Tbsp. plus ⅓ cup Tessemae’s all natural organic lemon garlic dressing & marinade, divided
3 tsp. Simply Organic salt-free savory seasoning, divided
â…“ cup organic mayonnaise
¼ cup organic sour cream
2 Tbsp. fresh organic lemon juice
2 Tbsp. finely chopped fresh organic tarragon, plus more for garnish
Fresh Thyme extra virgin olive oil spray
¼ cup water
24 butterhead lettuce leaves
1 cup thinly shredded radicchio
½ cup raw organic walnuts, toasted and roughly chopped
1 organic Pink Lady apple, cored and finely chopped
Directions

1½ lb. organic boneless skinless chicken breasts 

3 Tbsp. plus â…“ cup Tessemae’s all natural organic lemon garlic dressing & marinade, divided

3 tsp. Simply Organic salt-free savory seasoning, divided 

â…“ cup organic mayonnaise 

¼ cup organic sour cream 

2 Tbsp. fresh organic lemon juice 

2 Tbsp. finely chopped fresh organic tarragon, plus more for garnish 

Fresh Thyme extra virgin olive oil spray  

¼ cup water 

24 butterhead lettuce leaves  

1 cup thinly shredded radicchio 

½ cup raw organic walnuts, toasted and roughly chopped  

1 organic Pink Lady apple, cored and finely chopped  

  1.  Place chicken in a 1-gallon resealable plastic bag. Drizzle with 3 Tbsp. marinade; sprinkle with 2 tsp. savory seasoning. Massage to coat and refrigerate for 2 hours or up to 1 day. 
  2.  For tarragon dressing, in a small bowl, stir together â…“ cup marinade, 1 tsp. savory seasoning, mayonnaise, sour cream, lemon juice, and 2 Tbsp. tarragon. Cover and refrigerate until ready to serve.  
  3. Spray a large skillet with cooking spray. Heat over medium heat. Add chicken in a single layer. Cook for 5 minutes. Turn chicken over; cook for 5 to 6 minutes or until chicken is golden brown. Add water. Cover and cook for 8 to 10 minutes or until chicken reaches 165°F. Transfer chicken to a cutting board and let rest for 5 minutes. 
  4. To assemble cups, cut chicken into thick slices. On a large serving platter, arrange 12 stacks of 2 lettuce leaves each. Spoon about 1 Tbsp. tarragon dressing onto each stack. Top with radicchio, chicken, walnuts, and apple. Drizzle with additional dressing and garnish with tarragon.
Nutritional Information

Each serving contains: 430 calories, 33 g fat, 4.5 g saturated fat, 0 g trans fat, 80 mg cholesterol, 240 mg sodium, 8 g carbohydrates, 2 g fiber, 4 g sugar, 25 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 8% potassium. 

20 minutes
Prep Time
21 minutes
Cook Time
6
Servings
428
Calories

Shop Ingredients

Makes 6 servings
1½ lb. organic boneless skinless chicken breasts
Farmer Focus Organic Boneless Skinless Chicken Breasts
Farmer Focus Organic Boneless Skinless Chicken Breasts - 1.25 Pound
Sale
$11.24 avg/ea was $11.61 avg/ea$8.99/lb
3 Tbsp. plus ⅓ cup Tessemae’s all natural organic lemon garlic dressing & marinade, divided
Tessemae's All Natural Organic Lemon Garlic Dressing & Marinade
Tessemae's All Natural Organic Lemon Garlic Dressing & Marinade - 10 Ounce
$5.99$0.60/oz
3 tsp. Simply Organic salt-free savory seasoning, divided
Not Available
â…“ cup organic mayonnaise
Made With Organic Mayonnaise
Made With Organic Mayonnaise - 16 Ounce
$5.99$0.37/oz
¼ cup organic sour cream
Organic Valley Rich & Creamy Sour Cream
Organic Valley Rich & Creamy Sour Cream - 16 Ounce
$4.79$0.30/oz
2 Tbsp. fresh organic lemon juice
Organic Lemons
Organic Lemons - 1 Each
$0.99
2 Tbsp. finely chopped fresh organic tarragon, plus more for garnish
Not Available
Fresh Thyme extra virgin olive oil spray
Fresh Thyme Extra Virgin Olive Oil Spray
Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$5.79$1.16/fl oz
¼ cup water
Not Available
24 butterhead lettuce leaves
Living Butter Lettuce
Living Butter Lettuce - 1 Each
$3.49
1 cup thinly shredded radicchio
Radicchio
Radicchio - 1.2 Pound
$4.79 avg/ea$3.99/lb
½ cup raw organic walnuts, toasted and roughly chopped
Made With Organic Walnuts Tub
Made With Organic Walnuts Tub - 5 Ounce
$7.99$1.60/oz
1 organic Pink Lady apple, cored and finely chopped
Organic Pink Lady Apples
Organic Pink Lady Apples - 0.65 Pound
$1.29 avg/ea$1.99/lb

Nutritional Information

Each serving contains: 430 calories, 33 g fat, 4.5 g saturated fat, 0 g trans fat, 80 mg cholesterol, 240 mg sodium, 8 g carbohydrates, 2 g fiber, 4 g sugar, 25 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 8% potassium. 

Directions

1½ lb. organic boneless skinless chicken breasts 

3 Tbsp. plus â…“ cup Tessemae’s all natural organic lemon garlic dressing & marinade, divided

3 tsp. Simply Organic salt-free savory seasoning, divided 

â…“ cup organic mayonnaise 

¼ cup organic sour cream 

2 Tbsp. fresh organic lemon juice 

2 Tbsp. finely chopped fresh organic tarragon, plus more for garnish 

Fresh Thyme extra virgin olive oil spray  

¼ cup water 

24 butterhead lettuce leaves  

1 cup thinly shredded radicchio 

½ cup raw organic walnuts, toasted and roughly chopped  

1 organic Pink Lady apple, cored and finely chopped  

  1.  Place chicken in a 1-gallon resealable plastic bag. Drizzle with 3 Tbsp. marinade; sprinkle with 2 tsp. savory seasoning. Massage to coat and refrigerate for 2 hours or up to 1 day. 
  2.  For tarragon dressing, in a small bowl, stir together â…“ cup marinade, 1 tsp. savory seasoning, mayonnaise, sour cream, lemon juice, and 2 Tbsp. tarragon. Cover and refrigerate until ready to serve.  
  3. Spray a large skillet with cooking spray. Heat over medium heat. Add chicken in a single layer. Cook for 5 minutes. Turn chicken over; cook for 5 to 6 minutes or until chicken is golden brown. Add water. Cover and cook for 8 to 10 minutes or until chicken reaches 165°F. Transfer chicken to a cutting board and let rest for 5 minutes. 
  4. To assemble cups, cut chicken into thick slices. On a large serving platter, arrange 12 stacks of 2 lettuce leaves each. Spoon about 1 Tbsp. tarragon dressing onto each stack. Top with radicchio, chicken, walnuts, and apple. Drizzle with additional dressing and garnish with tarragon.