Lettuce cup with raspberry smoky chicken salad
  • Prep Time:
    20 minutes
  • Cook Time:
    35 to 40 minutes
  • Serves:
    6
  • Perfect For:

Description

Shredded poached chicken combined with a smoky dressing and sweet raspberries turns chicken salad into a flavorful filling for a sandwich made with lettuce leaves instead of bread.

  • 3 lean boneless, skinless chicken breasts (about 1 1/2 pounds), butterflied
  • 1 Tbsp. chipotle pepper in adobo sauce
  • 1/2 Cup plus 3 tablespoons (for garnish) salted cashews, chopped and divided (optional)
  • 1 Cup Driscoll's Raspberries, halved
  • 1 Cup baby arugula
  • 1 Tbsp. canola oil
  • 2 Cups water
  • 4 Cups chicken stock
  • 3/4 Cup low fat mayonnaise
  • 1/4 Cup 2% Greek yogurt
  • Juice of half of a lemon
  • Dash of hot sauce
  • Ground black pepper, to taste
  • 8-12 large Boston lettuce leaves
  • 2 Roma tomatoes, sliced
  • 1 bunch scallions, greens and whites sliced, roots reserved and divided
  • Salt, to taste
  • 1/2 -inch piece of ginger, peeled and sliced
  • 1 Tsp. grated lemon zest
  • 1 1/2 Tablespoons chopped fresh cilantro and dill, mixed
  1. Heat a medium skillet over medium-high heat until hot. Add canola oil. Add sliced scallions and sauté quickly until scallions have begun to brown. Remove from pan and set aside to cool.
  2.  
  3. In a small Dutch oven, heat water and chicken stock gently over medium-low heat. Season stock lightly with salt, scallion roots and ginger slices. Add chicken breasts and poach slowly, turning once during cooking, about 35 to 40 minutes. Remove chicken and cool on a cutting board. When cool, shred chicken into chunks. Do not over shred.
  4. In the bowl of a food processor, place mayonnaise, Greek yogurt, chipotle, lemon zest and lemon juice. Pulse to combine ingredients. Pour out into a large bowl. Season mixture hot sauce, and salt and pepper to taste. Fold in herbs. Fold in 1/2 cup cashews (optional), scallions, raspberries and shredded chicken. Do not over fold.
  5. To build the sandwich, place one piece of lettuce on a plate. Spoon ½ cup chicken salad into the cup. Top with arugula and tomatoes. Sprinkle remaining cashews on top. Top with other half of the lettuce.
Calories 458.68
Total Fat 19.15 g
Saturated Fat 3.71 g
Cholesterol 138.05 mg
Sodium 637.84 mg
Total Carbohydrates 17.14 g
Dietary Fiber 2.58 g
Protein 53.00 g