WEEKDAYS 1e|12c|p

Chicken Lettuce Cups

Chrissy Teigen
Servings: 6
1 to 2 hr

Crisp lettuce leaves are filled with grilled chicken breast, pineapple salad, and a drizzle of hoisin sauce.

  • Ingredients
  • step-by-step directions
Chicken Lettuce Cups
  • 1 pound Boneless Skin-On Chicken Breasts
  • For the Marinade:
  • 2 tablespoons Sriracha
  • juice of 2 Limes
  • 1 Shallot (sliced)
  • Salt and freshly ground Pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • For the Pineapple Salad:
  • 1 cup Pineapple (cut into 1/2-inch cubes)
  • 1 Carrot (shredded or juilienne)
  • 2 stalks Celery (sliced thinly on bias)
  • Serrano Peppers (sliced thinly)
  • 1/4 cup Cilantro leaves (picked)
  • 1/4 cup Mint leaves (picked)
  • juice of 2 Limes
  • 1 tablespoon Rice Vinegar
  • For Serving:
  • 1 small head Boston or Bibb Lettuce (leaves washed and seperated)
  • Hoisin Sauce
  • Sriracha or Sambal
  • For the Marinade: In a bowl, whisk together sriracha, lime juice, shallot, extra virgin olive oil, and a pinch of salt and freshly ground pepper. Pour over chicken in a plastic bag and marinate for 30 minutes to an hour.
  • Preheat grill or grillpan to medium-high. Lightly oil the grill. Grill the pieces of chicken for 3 to 4 minutes per side, or until juices run clear when pricked with a fork. Let chicken rest 10 minutes before slicing into 1/2-inch thick pieces.
  • For the Pineapple Salad: In a large bowl, combine the pineapple, carrot, celery, serrano peppers, cilantro, mint, and toss with the lime juice and rice vinegar. Toss to coat and season to taste.
  • For Serving: Spoon a bit of the hoisin sauce into each of the lettuce cups, and then top with a few pieces of chicken and a spoonful of the pineapple salad. Serve with Sriracha or Sambal on the side.
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