Chicken Salad Lettuce Cups
A non mayo-based herb dressing makes this chicken salad special.
Servings: 6
Calories: 341kcal
Ingredients
Dressing:
- 10 oz plain yogurt
- ½ lemon juice only
- 1 tbs chopped tarragon leaves
- 2 small green onions finely sliced
- 1 tbs Dijon mustard
- 1 tsp sugar
- 2 tsp white wine vinegar
- salt and freshly ground black pepper
For the salad:
- 3 large chicken breasts cooked and diced small
- 6 slices bacon cooked and diced
- 1 head Boston or small Romaine lettuce
- 5 oz package arugula rocket in Europe
- 2 small avocados sliced
- 1/2 cup pumpkin seeds toasted
- salt and freshly ground black pepper
Instructions
- To make the yogurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.
- Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some arugula leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.
- Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces (if using). Season with salt and pepper and serve.
Notes
Adapted from Mary Berry
Nutrition
Serving: 1lettuce cup | Calories: 341kcal | Carbohydrates: 12g | Protein: 21g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 275mg | Potassium: 878mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1675IU | Vitamin C: 17.8mg | Calcium: 126mg | Iron: 2.1mg