Chicken Salad Lettuce Cups

Guess where I got this recipe? My sometimes favorite Real Housewife of Beverly Hills Lisa Vanderpump's cookbook "Simply Divine" (don't judge). You know this chicken salad is going to be a fancy and healthy lunch or light dinner option fit for Villa Blanca. 

I feel like a lady who lunches. Maybe even British? Maybe Lady Mary Crawley? A girl can dream.

At first I was hesitant of a mayo-less chicken salad. My love of mayo is no secret. It's one of the most versatile condiments around. However, this salad dressing is opening up new worlds to me, and I'm never not blending a dressing again. It might seem like a lot of work to bring down the blender, make a mess, and have to clean it up when all you could do is pour the ingredients into a jar and shake. Trust me on this one - it's worth it. The way the EVOO emulsifies with the lemon juice and thickens from the broken down mustard seeds is magic. I may actually enjoy salads now! Actual healthy salads, not like this one. Thank you, Lisa! 

This recipe claims it feeds eight, and I'm not sure if I'm a hungry girl or these women were really small, but I found it makes 2-3 portions or about six lettuce cups. Regardless, this meal will leave you satisfied while still feeling more on the Giselle side of things than not. I also tried my hand at sweet potato fries again as a side, and I'm really on my way to perfecting them. (recipe to come). 

Lisa suggests serving with an edible orchid garnish, duh.

Chicken Salad Lettuce Cups a la Vanderpump
Serves 2-3

Ingredients:

2 boneless skinless chicken breasts
2 tbsp extra-virgin olive oil 
1 tsp salt 
1/2 tsp freshly ground black pepper
3/4 cup frozen sweet corn, thawed 
1/2 cup black beans, drained and rinsed
1/4 cup finely chopped red onion 
1/4 cup pine nuts, toasted (see below)
1 head butter or Bibb lettuce separated into individual large leaves 
1 ripe avocado, sliced

Lemon Dijon Dressing: 
1/4 cup fresh lemon juice 
1 tbsp sugar 
1 tbsp Dijon mustard 
3/4 cup extra-virgin olive oil 
pinch of salt and freshly ground black pepper to taste

Directions:

Preheat the oven to 350 degrees. Brush the chicken with the oil and season with the salt and pepper. Bake the chicken, turning once, until lightly browned and cooked through, about 25 minutes. Transfer to a plate and let cool for 10 minutes. 

To make the dressing, process the lemon juice, sugar, and mustard in a food processor or blender. With the machine running, gradually add the olive oil and process until smooth and thickened. Season with salt and pepper. 

Shred chicken using two forks, or your fingers. Place in large mixing bowl and add corn, beans, red onion, and pine nuts. Mix with 1/2 cup of the dressing. 

Place 6-8 lettuce leaves on a plate and fill the leaves with equal amounts of the chicken salad and top with the avocado slices. Serve the remaining dressing on the side. 

Toasted Pine Nuts: 

To toast pine nuts, cook them in a small skillet over medium heat, stirring almost constantly until lightly browned, about 3 minutes. Transfer to a plate and let cool completely. 

[Recipe adapted from Skinnyluscious]