Chicken Lettuce Cups

You will never have dry and boring leftover chicken again. These are the creamiest pickle juice and chicken lettuce cups. This low-carb lunch or dinner is a dream. Not only is this recipe unbelievably straightforward but so as well. We can eat these chicken lettuce cups every single day.

What stands out

We have elevated this Chicken Lettuce Cups recipe, and the magic is in the sauce. Not only is it tangy and salty from the pickles and pickle juice, but it’s creamy and a touch sweet from the mayo and honey Dijon mustard. It is the balance of flavour, and we know you will fall in love with this recipe.

You can use any leftover chicken breast and bring it to life with this method. You can also use chicken breast from a store-bought rotisserie chicken or even one you made at home. We had leftover chicken breast from our whole baked chicken recipe that we used. You can feel free to use turkey breast or even tuna in this recipe.

How to Prepare

Cube leftover chicken breast into small pieces.

Combine cubed chicken with the rest of the ingredients (mayo, honey Dijon mustard, pickle juice, diced pickles and celery) in a bowl.

Serve the chicken salad in lettuce cups.

Optional: Enjoy the chicken salad mixture on pita, toast, sandwiches, salad, mixed with pasta, or any way that you desire!

Kitchen tip

You can substitute chicken with turkey, tuna, or tofu. To lighten the recipe, use yogurt or a mixture of mayo and yogurt.

Swaps

Try different twists on this healthy, low-carb and chicken lettuce cup recipe with these variations and substitutions:

1. Instead of chicken, you can use turkey tuna hardboiled eggs, or even tofu for a vegetarian version.
2. If you want to lighten up the chicken lettuce cups, you can use yogurt or a mix of mayo and yogurt. Alternatively, you can use a combination of yogurt, sour cream, and mayo, which is also.
3. Rather than lettuce cups, serve the mixture over a grain like quinoa, rice, or couscous.
4. If you want to make a vegan version, use tofu instead of chicken and vegan mayo like Veganaise.

Serve it with

• Some crusty bread like our peasant bread
• Roasted or grilled vegetables
• A bed of mixed greens or side salad

Questions

What can we use instead of chicken?

You can use turkey, tuna, or even tofu instead of chicken. This recipe also works with boiled eggs instead of chicken if you feel like switching things up.

How can we lighten up the salad even more?

If you want to lighten up strong the chicken lettuce cups, you can use yogurt or a mix of mayo and yogurt. Alternatively, you can use a combination of yogurt, sour cream, and mayo, which is also.

What type of chicken do you recommend?

Feel free to use a rotisserie chicken or even our a mark homemade whole chicken recipe. However, any chicken breast will work for this recipe.

What type of mayo do you use?

We love using mark a homemade mayonnaise or Vegenaise as it’s clean in ingredients, but feel free to use any you enjoy.

Ingredients

Makes 2 servings

• 1 cooked chicken breast, diced into small cubes
• ⅓ cup mayo, I use the soy-free Vegenaise but any works
• 1 tablespoon honey dijon mustard, any mustard works
• 1 tablespoon pickle juice
• 2 pickles, finely diced (1/4 cup)
• 1 celery rib, finely diced
• 2 lettuce cups, I used Iceberg lettuce
• salt and pepper, to taste

Equipment

• Nakiri Knife
• Cutting Board
• Redmond Real Salt
• Measuring Cups + Spoons

Method

1. Cube any leftover chicken breast into small cubes. The smaller the cubes, the better. We don’t like shredding leftover chicken as it tends to leave the chicken dry.
2. Add the rest of the ingredients to a bowl and combine everything.
3. Scoop onto some lettuce cups and enjoy!
4. You can also enjoy this chicken salad mixture on pita, toast, sandwiches, salad, mixed with pasta, or any way you like.