Chicken Chopped Salad in Butter Lettuce Cups

By dette

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 sot he lettuce leaves don't wilt. Giada De Laurentiis

Ingredients

• Dressing:
• 2 tblsp apple cider vinegar
• 1 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/3 c. extra-virgin olive oil
• Salad:
• 1 c. (1/4-inch)diced cooked skinless chicken breast
• 1 c. coarsely chopped baby arugula
• 1/2 avocado finely diced
• 1/4 fennel bulb, chopped into 1/4-inch pieces
• 1/2 cup diced feta cheese
• 1/3 c thinly sliced sun-dried tomatoes
• 8 kalamata olives, pitted and chopped
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 12 butter lettuce leaves

Preparation

Step 1

For the dressing: in a small bowl combine the vinegar, lemon juice, garlic, salt and pepper. Gradually add the oilk whisking until the dressing is thick.

For the salads: 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.

Fill the lettuce leaves with the salad. Arrange the lettuce leaves on a platter and serve.