Everything you love about a classic Caesar salad, reimagined as a fresh, high-protein snack. With 29g of protein per serving, these lettuce cups are filling enough for lunch yet light enough for a snack. The crisp lettuce replaces the traditional wrap, while the creamy yoghurt-based Caesar dressing delivers all the classic flavour with less fat. The crushed croutons add just the right amount of crunch, making every bite fresh, creamy and satisfying.
Chicken Caesar Lettuce Cups
Print RecipeIngredients
- 400g chicken breast
- One tsp olive oil
- One tsp garlic powder
- Half tsp smoked paprika
- Salt and freshly ground black pepper
- Eight large baby gem lettuce leaves
- 100g fat-free Greek yoghurt
- One tbsp light mayonnaise
- One tsp Dijon mustard
- One garlic clove, finely grated
- Juice of half a lemon
- 25g finely grated Parmesan
- One tsp Worcestershire sauce
- Freshly ground black pepper
- 30g Parmesan shavings
- Two tbsp wholemeal garlic croutons, lightly crushed
- Fresh chives, finely chopped
- Lemon wedges
Instructions
Method
- Season the chicken with the olive oil, garlic powder, smoked paprika, salt and pepper.
- Heat a frying pan over a medium-high heat and cook the chicken for eight to 10 minutes, turning occasionally, until golden and cooked through. Leave to rest for five minutes before dicing into bite-sized pieces.
- In a bowl, whisk together the Greek yoghurt, light mayonnaise, Dijon mustard, garlic, lemon juice, grated Parmesan and Worcestershire sauce until smooth.
- Add the diced chicken to the dressing and stir until evenly coated.
- Arrange the baby gem leaves on a serving platter and spoon the chicken mixture into each lettuce cup.
- Sprinkle with Parmesan shavings, crushed croutons and chopped chives.
- Serve with fresh lemon wedges for squeezing over just before eating.
