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Lettuce Cups with Cilantro-Almond Chicken Salad

Servings 6 servings


  • 1/3 cup sliced almonds with skins
  • 1 bunch cilantro, bottom 2 inches trimmed
  • 3/4 cup plain low-fat Greek yogurt
  • 1/4 cup olive oil
  • 2 limes, juiced
  • 1 small clove garlic, finely grated
  • 1 pinch cayenne
  • kosher salt
  • freshly ground black pepper
  • 3 cups shredded rotisserie chicken, skin and bones discarded
  • 18 medium bibb lettuce leaves from 1 to 2 heads (reserve large and small leaves for another use)


  1. Preheat the oven to 350 degrees F.

  2. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Transfer to a plate and cool completely.

  3. Combine the cilantro and 1/4 cup of the almonds in a food processor and pulse until finely chopped. Add the yogurt, olive oil, lime juice, garlic, cayenne, 1/2 teaspoon salt and a few grinds of pepper and pulse until well blended. Transfer to a large bowl. Add the chicken, toss to coat, and season with salt and pepper.

  4. Arrange the lettuce leaves on a platter. Fill each lettuce cup with some chicken salad and sprinkle the remaining almonds over the top.