Lettuce Cups with Cilantro-Almond Chicken Salad

By jenlin

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
• 3 cups shredded rotisserie chicken, skin and bones discarded
• 18 About 18 medium Bibb lettuce leaves from 1 to 2 heads (reserve large and small leaves for another use)

Preparation

Step 1

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.