Cilantro Chicken Salad in LettuceĀ Cups

February  1, 2010
0 Ratings
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...) —coffeefoodwrite

  • 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
In This Recipe
  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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  • coffeefoodwrite
  • lexinyt

    2 Reviews

    Author Comment
    coffeefoodwrite February 17, 2010
    Thanks, lexinyt. I am glad you liked it!
    lexinyt February 17, 2010
    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!