A light and refreshing chicken salad, loaded with fresh herbs and zesty lemon, served in crisp lettuce cups for a healthy, gluten-free, and satisfying meal. Perfect for a quick lunch or a light dinner.

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes (for poaching/baking chicken)

Ingredients

• 4 fillets Chicken breast fillets (skin removed)
• enough to cover chicken for poaching Water or low-sodium chicken broth
• 1/2 teaspoon (for poaching liquid) plus more to taste Maldon sea salt flakes
• 1/2 cup (approx. 10g), finely chopped Fresh parsley leaves
• 2 tablespoons (approx. 3g), finely chopped Fresh tarragon leaves
• 1, finely sliced Spring onion (green part only)
• from 1 unwaxed lemon Lemon juice
• 2 tablespoons Olive oil
• to taste White coarsely ground pepper
• for serving Large lettuce leaves (e.g., butter lettuce, romaine)

Instructions

1. Cook the chicken: Remove skin from chicken breast fillets if present. Place chicken breasts in a pot and cover with water or low-sodium chicken broth. Add 1/2 teaspoon Maldon sea salt. Bring to a gentle simmer, then reduce heat, cover, and cook for 15-20 minutes, or until chicken is cooked through. Alternatively, bake chicken breasts at 375°F (190°C) for 20-25 minutes.
2. Shred the chicken: Remove chicken from liquid and let cool slightly. Once cool enough to handle, shred the chicken using two forks or chop into small, bite-sized pieces.
3. Prepare the dressing: In a medium bowl, combine the finely chopped parsley and tarragon, finely sliced green part of the spring onion, fresh lemon juice, 2 tablespoons of olive oil, 1/2 teaspoon Maldon sea salt, and white coarsely ground pepper. Whisk well to combine.
4. Combine and serve: Add the shredded chicken to the dressing and toss gently to coat all the chicken. Serve the chicken salad immediately in crisp lettuce cups, or chill for later enjoyment. Adjust seasoning as desired before serving.