American · Snack
Cold Chicken Caesar Lettuce Cups
Chilled poached chicken shredded with anchovy Caesar dressing and parmesan in crisp baby gem leaves, make fresh for a classic Caesar-style protein snack.
$
20 minsPrep
16 minsCook
36 minsTotal
EasyLevel
Nutrition per serving
290Calories
38gProtein
12gFat
4gCarbs
2gSugar
1gFiber
760mgSodium
115mgChol
Goes well with
Zuccardi MalbecZuccardi Malbec — A medium-bodied red wi...
local
Sweet TeaSweet Tea — A clean, aromatic tea that r...
international
Instructions
1
Prep
Squeeze lemon halves. Separate baby gem lettuce into 12 cupped leaves. Drain and finely mash 5 anchovy fillets. Finely grate 2 garlic cloves and 40g parmesan. In a bowl, whisk Greek yogurt, mayonnaise, anchovies, lemon juice, Dijon, Worcestershire, garlic, 40g parmesan, and black pepper into smooth dressing.
2
Simmer
Bring a pan of water to gentle simmer with squeezed lemon halves, bay leaves, and 1 tsp salt. Add chicken breasts and poach at barest simmer 14–16 minutes until internal temperature reaches 74°C (165°F). Remove to a plate and rest 5 minutes.
3
Rest
Shred warm chicken with two forks. Transfer shredded chicken to the fridge and chill 10 minutes until cold, then fold through Caesar dressing until evenly coated.
4
Plate
Spoon roughly 2 tablespoons Caesar chicken into each baby gem leaf. Scatter remaining 30g parmesan across tops. Portion 6 cups into each of 2 flat airtight containers in single layers. Refrigerate up to 2 days; serve with fresh vegetables.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 460g (16.2 oz) boneless skinless chicken breast
- 3 baby gem lettuce heads
- 1 lemon
- 2 bay leaves
- 1 tsp fine salt
- 120g (4.2 oz) plain 0% fat Greek yogurt
- 2 tbsp avocado-oil mayonnaise
- 5 anchovy fillets in oil
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 garlic cloves
- 70g (2.5 oz) finely grated Parmesan
- 0.5 tsp black pepper