Cilantro Chicken Salad in Lettuce Cups

By • February 1, 2010 • 2 Comments


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Author Notes: This is a great way to use left over chicken and a lighter take on the typical sandwich. Dark meat is okay if you don't have white. The cilantro adds a nice touch and the carrots, cucumber and green onion are refreshing. (use organic ingredients if you can--it makes a huge difference in taste I think...) - coffeefoodwritergirl

Serves 1-4

  • 1 breast of chicken (peferably organic)
  • 4 sprigs cilantro
  • 1/4 carrot (julienned)
  • 1/4 cucmber (julienned)
  • 2 leaves Napa cabbage (julienned)
  • 3-4 green onions (chopped)
  • 2 tablespoons mayonaise (homemade if poss. -- if not I like Best Foods)
  • sea salt (I used Himalayan pink -- but any sea salt will work)
  • fresh ground pepper
  • 3-4 leaves romaine lettuce
  1. Mix all ingredients (except lettuce leaves) in a large bowl. Adjust for salt and pepper. Spoon into lettuce cups. Serve.

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over 3 years ago coffeefoodwritergirl

Thanks, lexinyt. I am glad you liked it!

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over 3 years ago lexinyt

We loved this recipe. We didn't eat the chicken salad spooned into cups, but put it over greens and had lentil soup and a crusty bread. It's a really fine chicken salad recipe. I've eaten and made many and this has so many good crunchy ingredients. Superb!

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