Chicken Salad Lettuce Cups
Light, refreshing lettuce cups with tender steam-baked chicken and a simple apple cider vinaigrette. Low-carb and perfect for balanced blood sugar.
Ingredients
16 oz boneless, skinless chicken breast
1/2 cup water
1 head butter lettuce or romaine hearts
4-6 radishes, thinly sliced
1 medium carrot, julienned or shaved into ribbons
For the dressing:
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon dried Italian herbs (or 1 tablespoon fresh dill, finely chopped)
1/4 teaspoon sea salt
Freshly ground black pepper to taste
Instructions
- 1
Preheat oven to 350°F.
- 2
Place chicken breasts in a baking dish and add 1/2 cup water.
- 3
Cover tightly with a lid or aluminum foil.
- 4
Bake for 25-30 minutes, until chicken reaches an internal temperature of 165°F.
- 5
Remove from oven and let rest for 5 minutes before cutting into bite-sized cubes.
- 6
While chicken cooks, prepare the dressing: whisk together olive oil, apple cider vinegar, Italian herbs (or fresh dill), salt, and pepper.
- 7
Wash and separate lettuce leaves to form cups.
- 8
Arrange lettuce cups on a serving plate.
- 9
Fill each cup with cubed chicken.
- 10
Top with sliced radishes and carrot ribbons.
- 11
Drizzle with dressing and serve immediately.
Cory's Notes
This recipe is naturally low-carb and won't spike your blood sugar—making it a great choice for steady energy throughout the day. The steam-baking method keeps the chicken incredibly tender and juicy without added fats. Chicken provides lean protein to support muscle and satiety, while olive oil delivers anti-inflammatory monounsaturated fats. Apple cider vinegar may support digestion and help balance blood sugar after meals. The colorful vegetables add fiber, vitamins, and antioxidants. Serve with steamed green beans on the side for extra fiber and nutrients.