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Romaine Lettuce Cups

David Venable

If you like, you can put this tasty filling between slices of toasted bread for a fresh twist on a chicken salad sandwich.

Prep Time: 20 minutes

Serves: 3–4

Ingredients:

  • 1/3 cup mayonnaise
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 2 Tbsp soy sauce
  • 2 Tbsp peanut butter
  • 1/2 tsp black pepper
  • 2 cups chopped rotisserie chicken
  • 1-1/2 cups canned pineapple tidbits, drained
  • 1/2 cup shredded carrots
  • 1-1/2 cups shredded green cabbage
  • 1/2 cup small-diced red bell pepper
  • 1/3 cup chopped scallions
  • 2 Tbsp chopped cilantro
  • 1 large head romaine lettuce
  • 1/4 cup sliced almonds, toasted

Preparation:

In a small bowl, mix together the first seven ingredients until well combined. Set aside.

Add the chicken, pineapple, carrots, cabbage, bell pepper, scallions, and cilantro to a large bowl. Add the dressing and gently toss to combine.

Separate, clean, and dry the romaine lettuce leaves, then lay them out on a platter. Divide the dressed chicken evenly among the lettuce leaves. Garnish with the toasted almonds and serve.

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