Calabrian Chicken Salad Lettuce Cups Recipe

Prepare and marinate chicken

Trim any excess fat from the chicken breasts and pat dry with paper towels. In a bowl combine Calabrian chile paste, 1 tablespoon olive oil, lemon juice, minced garlic (use a garlic press or finely mince), smoked paprika, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Rub the marinade evenly over the chicken breasts. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours (if refrigerating, bring to room temperature 20 minutes before cooking).

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a thin film of oil if using a skillet. Place the chicken breasts in the pan and cook 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If chicken browns too quickly, reduce heat to medium. Transfer cooked chicken to a cutting board and let rest for 5–10 minutes to retain juices.

Shred or dice chicken

After resting, slice or shred the chicken into bite-sized pieces or roughly shredded strips about 1/2-inch wide. Taste a small piece and adjust seasoning if needed (a pinch more salt or a splash of lemon). Reserve in a bowl.

Prepare the vegetables: wash and dry the lettuce leaves individually and keep them whole as cups. Dice the red bell pepper, seed and dice the cucumber, finely dice the red onion (so it’s mild in the final salad), and quarter the cherry tomatoes. Place the prepared vegetables in a medium mixing bowl.

Add the capers (rinsed and drained), chopped parsley, basil chiffonade, and shaved Parmesan to the bowl with the vegetables. Toss gently to combine and set aside.

Make the dressing

In a small bowl whisk together Greek yogurt, mayonnaise, red wine vinegar, honey, extra virgin olive oil, remaining 1 teaspoon kosher salt (see note on salt amounts), 1/4 teaspoon black pepper, and lemon zest if using. Taste and adjust acidity or sweetness — add a little more vinegar for tang or a touch more honey for balance.

Combine chicken and vegetables: Add the shredded/diced Calabrian chicken to the bowl with the vegetable mixture. Spoon the dressing over the chicken and vegetables — start with about three-quarters of the dressing and toss gently to coat. Reserve the rest of the dressing for serving (or use it if you prefer the salad wetter).

Taste and finish: Adjust seasoning with salt, pepper, or an extra drizzle of Calabrian paste if you want more heat. Fold in the toasted pine nuts or chopped almonds if using.

Arrange the cleaned lettuce leaves on a platter. Spoon a generous 2–3 tablespoons of the chicken salad into each lettuce cup (adjust amount based on leaf size).

Garnish each cup with a few shaved Parmesan slivers, a small sprinkle of chopped parsley, and an optional tiny streak of Calabrian chile or a few sliced Calabrian chiles for extra heat. Serve immediately so the lettuce stays crisp.

Leftovers: Store leftover dressed salad (without lettuce leaves) in an airtight container in the refrigerator for up to 2 days. Keep extra dressing separately. Assemble fresh lettuce cups when ready to serve.