Lettuce Cups with Cilantro-Almond Chicken Salad
Total:
45 min
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Transfer to a plate and cool completely.

Combine the cilantro and 1/4 cup of the almonds in a food processor and pulse until finely chopped. Add the yogurt, olive oil, lime juice, garlic, cayenne, 1/2 teaspoon salt and a few grinds of pepper and pulse until well blended. Transfer to a large bowl. Add the chicken, toss to coat, and season with salt and pepper.

Arrange the lettuce leaves on a platter. Fill each lettuce cup with some chicken salad and sprinkle the remaining almonds over the top.

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