Southwest Chicken Salad Lettuce Cups

Southwest Chicken Salad Lettuce Cups

Julia

These Southwest Chicken Salad Lettuce Cups bring bold Tex-Mex flavors together in a refreshing, low-carb package that's perfect for busy weekdays or meal prep. Tender, seasoned chicken breast is combined with crisp vegetables, creamy avocado, and a zesty lime-cumin dressing, then nestled into crunchy lettuce leaves for a satisfying crunch with every bite. The combination of smoky spices, fresh cilantro, and tangy lime creates a flavor profile that's both vibrant and comforting.

Inspired by the bold flavors of the American Southwest and traditional Mexican cuisine, this dish transforms a classic chicken salad into something exciting and completely gluten-free. The beauty of lettuce cups lies in their versatility—they're sturdy enough to hold a generous portion of filling while keeping the meal light and refreshing. Unlike traditional sandwiches, these cups won't leave you feeling weighed down, making them ideal for a midday meal or post-workout refuel.

What makes this recipe truly special is its grab-and-go convenience. You can prepare the chicken salad mixture in advance and store it in the refrigerator for up to three days, then simply scoop it into fresh lettuce leaves when you're ready to eat. The individual lettuce cups are also perfect for packing in containers for lunch, making healthy eating effortless even on your busiest days. Whether you're following a gluten-free diet by necessity or choice, these lettuce cups prove that eating well doesn't mean sacrificing flavor or convenience.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

35 minutes
None servings
345 calories
Fat 18.00g
Carbs 19.00g
Protein 28.00g

Ingredients

1 lbboneless, skinless chicken breasts
1 tbspolive oil
1 tspchili powder
1 tspground cumin
1/2 tspgarlic powder
1/2 tspsalt
1/4 tspblack pepper
1/3 cupmayonnaise
1/4 cupplain Greek yogurt
1 Nonelime, juiced
1/2 cupred bell pepper, finely diced
1/2 cupcorn kernels, fresh or frozen and thawed
1/2 cupblack beans, drained and rinsed
1/2 cupcherry tomatoes, quartered
1/4 cupred onion, finely diced
1/4 cupfresh cilantro, chopped
1 Noneavocado, diced
12 leavesbutter lettuce or romaine lettuce, washed and dried
1 Nonejalapeño, seeded and minced (optional)

Equipment

Cutting board
Whisk
measuring spoons
measuring cups
paper towels
small mixing bowl
large mixing bowl
meat thermometer
large skillet
serving platter
sharp knife

Ancestral Diet

Compliant with Ancestral Diet requirements by featuring whole foods like grass-fed chicken, vegetables, and healthy fats, while excluding grains, legumes, and processed ingredients.

Clean Eating

Aligns perfectly with clean eating principles by using whole, minimally processed ingredients like fresh chicken, vegetables, and homemade dressing without artificial additives.

Gluten-Free Diet

Naturally gluten-free recipe using lettuce cups instead of bread, with whole food ingredients that contain no gluten-containing grains or additives.

Ketogenic Diet

Perfectly keto-friendly with high fat from avocado and mayonnaise, moderate protein from chicken, and extremely low net carbs from lettuce cups and vegetables. The recipe strategically uses low-carb vegetables and eliminates grains and sugars.

Low-Carb Diet

Ideal low-carb option using lettuce as a wrap, featuring lean protein and non-starchy vegetables while avoiding high-carb ingredients like grains, bread, and sugars.

Instructions

1

Pat the chicken breasts dry with paper towels. In a small bowl, combine the chili powder, cumin, garlic powder, salt, and black pepper to create a spice rub.

2 min
2

Rub the spice mixture evenly over both sides of the chicken breasts, ensuring they are well coated.

1 min
3
2 min

Heat the olive oil or butter in a large non-stick skillet over medium heat until shimmering, about 1 minute.

4
7 min

Add the seasoned chicken breasts to the hot skillet and cook for 6-7 minutes on the first side without moving them, until a golden crust forms.

5
7 min

Flip the chicken breasts and cook for an additional 6-7 minutes until the internal temperature reaches 165°F and the chicken is cooked through.

6

Remove the chicken from the skillet and transfer to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.

5 min
7

While the chicken rests, prepare the dressing by whisking together the mayonnaise, Greek yogurt, and lime juice in a large mixing bowl until smooth and well combined.

2 min
8

Dice the cooled chicken into 1/2-inch cubes and add to the bowl with the dressing.

3 min
9

Add the diced red bell pepper, corn, black beans, cherry tomatoes, red onion, cilantro, and jalapeño (if using) to the bowl with the chicken.

1 min
10

Gently fold all ingredients together until the chicken and vegetables are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.

2 min
11

Gently fold in the diced avocado, being careful not to mash it.

1 min
12

Arrange the lettuce leaves on a serving platter. Spoon approximately 1/3 to 1/2 cup of the chicken salad mixture into the center of each lettuce leaf.

3 min
13

Serve immediately, or cover and refrigerate the chicken salad separately from the lettuce leaves for up to 3 days. Assemble just before eating for best texture.

Frequently Asked Questions