Recipe courtesy of Patricia Heaton Parties

Lettuce Cups with Cilantro-Almond Chicken Salad

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



  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.