Lettuce Cups with Cilantro-Almond Chicken Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 25
- Saturated Fat
- 5
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 54
- Sodium
- 461
- Total: 45 min (includes cooling time)
- Active: 30 min
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
- 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.