Chicken Salad Lettuce Cups Recipe

Prep the chicken and produce

If your chicken isn't cooked, poach two boneless skinless chicken breasts in simmering salted water for 12–15 minutes until cooked through; cool and shred or dice to measure 3 cups. Core and dice the apple into small 1/4-inch pieces, halve the grapes, and thinly slice the celery. Toast the walnuts in a dry skillet over medium heat, stirring, for 3–4 minutes until fragrant; cool and chop roughly.

In a large mixing bowl, combine 1/2 cup mayonnaise (or 1/4 cup mayo + 1/4 cup Greek yogurt for a lighter mix), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon celery salt, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and tangy. Taste and adjust lemon, salt or mustard to preference.

Add the shredded/diced chicken (3 cups), diced apple (1 cup), halved grapes (1/2 cup), sliced celery (1/2 cup), and toasted chopped walnuts (1/2 cup) to the dressing. Gently fold with a spatula until everything is evenly coated. Stir in 1 tablespoon minced fresh parsley (or tarragon) for brightness. Chill in the refrigerator for at least 15 minutes to let flavors marry, up to 2 hours for best flavor.

Preheat oven to 350°F (175°C) or use a skillet. Toss 3/4 cup whole almonds with 1 teaspoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly cracked black pepper until evenly coated.

Spread the almonds in a single layer on a small rimmed baking sheet and roast in the preheated oven for 8–10 minutes, stirring once, until fragrant and toasted. (If using a skillet, toast over medium heat for 6–8 minutes, stirring frequently.) Remove and let cool completely — the almonds will crisp up as they cool.

Once cooled, roughly chop or coarse-crush half the batch for sprinkling over the salad and leave some whole for texture contrast. Reserve.

Rinse and thoroughly dry 4 large romaine leaves. Trim the stem end if needed so each leaf forms a shallow cup.

Spoon about 3/4 cup of the chilled Waldorf-style chicken salad into each romaine cup (adjust so you get 4 full cups).

Top each lettuce cup with a tablespoon of chopped spicy almonds and one or two whole spiced almonds for crunch. Garnish with a light sprinkle of minced parsley and an optional squeeze of lemon juice from the wedges.

Serve immediately so romaine stays crisp. Leftover chicken salad will keep in an airtight container in the refrigerator for up to 3 days; store almonds separately to keep them crunchy.