Lettuce Cups with Cilantro-Almond Chicken Salad

  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

1/3 cup sliced almonds with skins

1 bunch cilantro, bottom 2 inches trimmed 

3/4 cup plain low-fat Greek yogurt 

1/4 cup olive oil 

2 limes, juiced 

1 small clove garlic, finely grated 

1 pinch of cayenne 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

3 cups shredded rotisserie chicken, skin and bones discarded

About 18 medium Bibb lettuce leaves from 1 to 2 heads (reserve large and small leaves for another use) 

About 18 medium Bibb lettuce leaves from 1 to 2 heads (reserve large and small leaves for another use)

Directions

  1. Preheat the oven to 350 degrees F.
  2. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Transfer to a plate and cool completely.
  3. 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.
  4. 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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