Chicken · 30 min
Creamy Chicken, Apple & Almond Salad in Lettuce Cups
- 30 min
- 2–6 servings
- 709 kcal / serving
Creamy chicken salad with apples and almonds tucked into crisp lettuce cups makes a light yet satisfying weeknight meal. The creamy dressing ties the textures together for a easy, no-fuss lunch or dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ⅛ cupalmonds, sliced
- 1 headbutter (Boston) lettuce
- 1 stickcelery
- 1 lbchicken breasts, boneless skinless
- 1Granny Smith apple
- ½ small bunchgreen onions (scallions)
- ½lemon
- Granny Smith apples
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, mayonnaise, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · stainless steel or cast iron skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 headbutter (Boston) lettuce
- 1 stickcelery
- 1Granny Smith apple
- ½ small bunchgreen onions (scallions)
- ½lemon
- Granny Smith apples
- lemons
Meat & seafood
- 1 lbchicken breasts, boneless skinless
Pantry & dry goods
- ⅛ cupalmonds, sliced
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almonds, sliced | ⅛ cup | ¼ cup | 0.375 cup |
| butter (Boston) lettuce | 1 head | 2 heads | 3 heads |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken breasts, boneless skinless | 1 lb | 2 lb | 3 lb |
| Granny Smith apple | 1 | ||
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| Granny Smith apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Warm a skillet over medium heat.
- Slice the chicken horizontally to form thin fillets and season with salt and pepper.
- Add olive oil to the skillet and swirl to coat the bottom, then cook the chicken until browned and cooked through, about 3–4 minutes per side; transfer to a plate to cool.
- Meanwhile, rinse and dry all produce.
- In a large bowl, squeeze the lemon over the dressing base, then whisk in mayonnaise, Dijon, salt, and pepper.
- Core and cut the apples into medium dice and add to the bowl.
- Trim the celery ends, then dice and add to the bowl.
- Trim and slice the green onions into 1/4-inch pieces and add to the bowl.
- Measure the almonds and add to the bowl.
- Separate the lettuce leaves into two-leaf stacks (or chop the lettuce).
- Once the chicken has cooled, shred or dice it and add to the bowl; toss everything to combine.
- Spoon the chicken salad into the lettuce cups and divide between two plates.
Two tips
- Prep ahead: mix the dressing and chop the apples, celery, and green onions up to a day in advance and refrigerate.
- Serving idea: serve the salad on a bed of chopped lettuce for a quick hand-held wrap alternative.
Nutrition per serving
- Calories
- 709 kcal
- Protein
- 55 g
- Carbs
- 20 g
- Fat
- 46 g
- Fiber
- 5 g
- Sodium
- 209 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.