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 

⅓ 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 ⅓ 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.

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.