Name: Creamy Chicken, Apple & Almond Salad in Lettuce Cups
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.375 cup almonds, sliced; 3 heads butter (Boston) lettuce; 3 sticks celery; 1.361 kg chicken breasts, boneless skinless; 3 Granny Smith apples; 1 ½ small bunches green onions (scallions); 1 ½ lemons; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; salt

Creamy Chicken, Apple & Almond Salad in Lettuce CupsCreamy Chicken, Apple & Almond Salad in Lettuce Cups — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

0.375 cup almonds, sliced

3 heads butter (Boston) lettuce

3 sticks celery

1.361 kg chicken breasts, boneless skinless

3 Granny Smith apples

1 ½ small bunches green onions (scallions)

1 ½ lemons

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

salt

Instructions

Heat a skillet over medium heat.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season with salt and pepper.

Add olive oil to the skillet and swirl to coat the bottom.

Place the chicken in the skillet and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate and set aside to cool.

While the chicken cooks, wash and dry the fresh produce.

Juice the lemons into a large bowl, then add the mayonnaise, Dijon, salt, and pepper; whisk together.

Cut the apples into 4 wedges lengthwise, core, and medium dice; add to the bowl.

Trim and discard the ends of the celery; medium dice and add to the bowl.

Trim and discard the ends of the green onions; chop on an angle into 6-mm pieces and add to the bowl.

Measure out the sliced almonds and add to the bowl.

Separate the lettuce leaves and arrange into two-leaf stacks. Alternatively, you can chop the lettuce.

Once the chicken has cooled, pull apart with your hands or medium dice; add to the bowl. Mix the salad until well combined.

Spoon the chicken salad onto the leaf stacks and divide between plates. Alternatively, arrange the chopped lettuce on plates and top with the salad. Enjoy!

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