Chicken and Apple Salad Lettuce Cups
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prep time
20 mins
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cook time
0 mins
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total time
20 mins
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servings
6
ingredients
For the chicken and apple salad:
2 cups cooked chicken breast, shredded and/or chopped
½ cup celery, chopped
½ cup carrot, chopped
¼ cup red onion, chopped
½ cup pecans, chopped
½ cup apple, diced
2 Tablespoons Pompeian Robust Extra Virgin Olive Oil
2 Tablespoons fresh lemon juice
1 head butterhead lettuce
Salt, to taste
Pepper, to taste
Feta cheese crumbles, to taste
For the dressing:
1 6-ounce package fresh raspberries
2-3 Tablespoons Pompeian Robust Extra Virgin Olive Oil
2 Tablespoons white wine vinegar
2 Tablespoons honey
preparation
- Add the shredded chicken, celery, carrot, red onion, pecans and apple to a large bowl and combine.
- Mix in Pompeian Robust Extra Virgin Olive Oil and fresh lemon juice and season with salt and pepper to taste. Toss well to combine.
- For the dressing, add the fresh raspberries to a food processor and puree until smooth. Use a fine strainer to press out any additional seeds in the raspberry purée for a smoother consistency. Add the raspberry purée into a small jar along with Pompeian Robust Extra Virgin Olive Oil, white wine vinegar and honey. Cover tightly and shake well.
- Separate and wash the leaves of the butterhead lettuce. Dry the lettuce and place on a serving platter.
- Scoop the chicken and apple salad into the lettuce cups then top with raspberry vinaigrette and feta cheese crumbles for serving.
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