Cranberry-Chicken Lettuce Cups (Printable Page)
# What You Need:
→ Chicken Mixture
01 -
2 cups cooked chicken breast, finely chopped or shredded
02 -
⅓ cup dried cranberries, chopped
03 -
½ cup finely diced celery
04 -
¼ cup chopped green onions
05 -
¼ cup chopped fresh parsley
06 -
⅓ cup chopped toasted pecans or walnuts (optional)
→ Dressing
07 -
¼ cup mayonnaise (or plain Greek yogurt)
08 -
1 tbsp Dijon mustard
09 -
1 tsp apple cider vinegar
10 -
Salt and black pepper to taste
→ Assembly
11 -
8 large butter lettuce or Bibb lettuce leaves
12 -
Optional: extra cranberries, nuts, or parsley for garnish
# How to Make It:
01 -
In a small bowl, mix mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
02 -
In a large bowl, combine chopped chicken, cranberries, celery, green onions, parsley, and nuts if using. Pour dressing over and toss gently until well coated.
03 -
Lay lettuce leaves on a serving platter. Spoon a generous amount of chicken mixture into each leaf.
04 -
Top with additional cranberries, nuts, or parsley if desired. Serve immediately.
# Helpful Tips:
01 -
For a sweet-savory twist, add diced apple or halved red grapes.
02 -
This filling also works well in wraps, sandwiches, or stuffed pitas.
03 -
Can be made up to a day in advance; store filling separately from lettuce.