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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.