Chicken Chopped Salad in Butter Lettuce Cups

By á-32

Ingredients

• ingredients
• 6 6
• Dressing
• Salad
• kosher salt1/41/8 teaspoon freshly ground black pepperfreshly ground black pepper1/812 butter lettuce leavesbutter lettuce12
• instructions
• Dressing
• Combine the vinegar, lemon juice, garlic, salt, and pepper in small bowl. Gradually add the oil, whisking until the dressing is thick.
• Salad
• to to large bowl, combine the chicken, arugula, avocado, fennel, feta, sun-dried tomatoes, olives, salt, and pepper. Add the dressing to the salad and toss to coat.
• Fill the lettuce leaves with the salad. Arrange the lettuce leaves on a platter and serve.

Details

Servings 6
Preparation time 10mins
Cooking time 10mins
Adapted from giadadelaurentiis.com

Preparation

Step 1

I love chopped salads - you get so many great tastes in one bite. This recipe is my twist on a traditional chicken chopped salad. Instead of mixing in the lettuce, I use it as a wrap for the salad, which - like every good chopped salad - is studded with so many yummy flavors: chunks of chicken, creamy avocado, salty feta, crunchy fennel, peppery arugula, and bits of sun-dried tomatoes and briny olives. If packing this up to go, keep the salad and lettuce separate so the lettuce leaves don’t wilt.

Combine the vinegar, lemon juice, garlic, salt, and pepper in small bowl. Gradually add the oil, whisking until the dressing is thick.

In a large bowl, combine the chicken, arugula, avocado, fennel, feta, sun-dried tomatoes, olives, salt, and pepper. Add the dressing to the salad and toss to coat.

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