If you have followed my Personal Cheffing photos, you will see that I use lettuce cups all of the time to hold Whole30 salads such as this Greek Chicken Salad.
I use butter lettuce, radicchio and Napa cabbage to fill with salads quite a bit, but also use endive, Swiss chard and collard greens. Lots of options!
For this recipe, I used Napa cabbage because it is sturdy and holds up really well if you prep these a day in advance.
I have made these for client’s lunches and have also shared them at a party with friends. They are colorful and flavorful and the addition of @primalkitchenfoods Greek Vinaigrette makes them sooooo good.
GREEK CHICKEN SALADS IN NAPA CABBAGE CUPS (serves 8-10)
1 lb. of organic boneless, skinless chicken thighs (or breast), cooked and cooled
2 carrots, peeled and diced very small
4 artichoke hearts, minced
1/2 cup of fresh Italian parsley, minced
1/2 cup of fresh cilantro, minced
1 tsp. of sea salt
1 Tbs. of fresh lemon juice
1/4 cup of @primalkitchenfoods Greek Vinaigrette (or you can whisk a vinaigrette made with 1/4 cup avocado oil, 2 Tbs. lemon juice, 1/2 tsp. sea salt, 1 tsp. each of dried oregano, dill and basil to keep this AIP)
1 head of Napa cabbage, torn into individual leaves
Dice cooked and cooled chicken on a cutting board and place in a large mixing bowl with carrots, minced artichoke hearts, minced parsley and minced cilantro.
Toss with sea salt, lemon juice and @primalkitchenfoods Greek Vinaigrette (or your own vinaigrette).
Arrange Napa cabbage leaves on a serving platter and carefully spoon chicken salad into each leaf.
Cover and place in the fridge until ready to serve, up to 24 hours in advance.
I hope you and anyone you get to share these with enjoy!