Southwest Chicken Salad Lettuce Cups

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.

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
• 1lime, 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
• 1avocado, diced
• 12 leavesbutter lettuce or romaine lettuce, washed and dried
• 1jalapeño, seeded and minced optional

Method

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. 0:05
2. Rub the spice mixture evenly over both sides of the chicken breasts, ensuring they are well coated. 0:04
3. Heat the olive oil or butter in a large non-stick skillet over medium heat until shimmering, about 1 minute. 0:04
4. 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. 0:05
5. 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. 0:05
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. 0:04
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. 0:05
8. Dice the cooled chicken into 1/2-inch cubes and add to the bowl with the dressing. 0:05
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. 0:05
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. 0:05
11. Gently fold in the diced avocado, being careful not to mash it. 0:04
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. 0:05
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. 0:04