Description
These Raspberry Chicken Salad Lettuce Cups are an easy and quick meal with simple fresh ingredients and the best mix of juicy chicken and berries. They are healthy enough for meal prep yet pretty enough for brunch and party ideas. Crisp lettuce holds a creamy chicken salad with raspberries and celery for a light weeknight dinner that feels fresh and filling without much work.
Ingredients
- 2 medium breasts shredded Cooked chicken breasts
- 1 cup divided Fresh raspberries
- 12 large leaves Butter lettuce leaves
- 2 stalks finely diced Celery
- 3 thinly sliced Green onions
- 1/2 cup Plain Greek yogurt
- 1/4 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Honey
- 1 tablespoon Lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/3 cup Toasted sliced almonds
Instructions
- The cooked chicken changes from whole breasts into uneven tender shreds with some thicker pieces and some smaller bits. The celery and green onions are diced and sliced so the filling will have visible green crunch scattered through the chicken.
- Greek yogurt and mayonnaise turn into a smooth pale dressing with Dijon and honey folded through it. A few raspberries are lightly crushed into the dressing so pink streaks appear without turning the sauce completely uniform.
- The dressing coats the shredded chicken and turns the dry mixture into a creamy salad with visible celery and green onion throughout. Whole raspberries are folded in gently so some stay plump and others break slightly into red streaks.
- Butter lettuce leaves become little cups as the chicken salad is spooned into the centers. The filling sits in uneven mounds with edges of lettuce still visible and a few raspberries peeking through.
- Toasted almonds add a lightly browned crunchy finish over the creamy filling. One portion is plated with three lettuce cups and the topping falls unevenly across the chicken salad for a homemade look.
Notes
Pro Tips:
- Use sturdy butter lettuce leaves with deep curves because they hold the creamy filling better than flat delicate leaves.
- Chill the chicken before mixing if you want a firmer salad that scoops neatly into each lettuce cup.
- Toast the almonds until lightly golden so they add a warm nutty crunch against the cool creamy filling.
- Add the raspberries last and fold gently because rough mixing can turn the salad too pink and mushy.
Storage: Store the raspberry chicken salad filling in an airtight container in the refrigerator for up to 3 days. Keep the lettuce leaves separate so they stay crisp and do not wilt from the creamy dressing. If the salad looks a little thick after chilling stir in a small spoonful of Greek yogurt or lemon juice to loosen it. Fold gently so the raspberries do not break down too much. Do not freeze this recipe because the creamy dressing and fresh berries can separate after thawing. The texture is best when served cold from the fridge. For meal prep portion the filling into containers and pack the lettuce leaves in a separate bag or box. Assemble the cups just before eating for the freshest crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minute
- Category: Appetizers
- Cuisine: American
Nutrition
- Serving Size: 3 lettuce cups
- Calories: 285
- Sugar: 6g
- Sodium: 390mg
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg