Chipotle Chicken Salad Lettuce Boats

Tender shredded chicken coated in a smoky chipotle lime dressing with creamy avocado, diced peppers, and fresh cilantro spooned into crisp romaine boats.

• Prep: 15 min
• Total: 15 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.62/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Keto
• Paleo
• Low-Calorie
• Low-Carb
• Low-Sugar
• High-Protein
• Low-Sodium
• Low-Saturated-Fat
• High-Fiber

Tags

• no-cook
• quick
• healthy
• spicy
• smoky
• fresh
• tangy

Ingredients

• 1.5 pound chicken breast (cooked, shredded)
• 0.5 cup mayonnaise
• 1 avocado (medium, diced)
• 1 red bell pepper (medium, finely diced)
• 2 tablespoon lime juice
• 0.25 cup fresh cilantro (finely chopped)
• 1 teaspoon chipotle chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 2 head romaine lettuce (separated into sturdy inner leaves)

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, lime juice, chipotle chili powder, ground cumin, and salt until smooth.
2. Add the shredded chicken breast, red bell pepper, fresh cilantro, and diced avocado. Fold gently to combine while keeping some avocado texture intact.
3. Arrange romaine lettuce leaves in pairs on plates or pack them in separate containers for lunch.
4. Spoon the chipotle chicken salad evenly into the 12 romaine lettuce boats (2 per serving) and serve immediately.

Notes

For meal prep, store the chicken salad in an airtight container and pack the romaine leaves separately so they remain crisp.

Nutrition (per serving)

• Calories: 354
• Protein: 28.2 g
• Carbohydrates: 11.4 g
• Fat: 23.6 g
• Fiber: 7.1 g
• Sodium: 352 mg
• Saturated Fat: 3.8 g
• Sugar: 3.7 g
• Cholesterol: 93 mg