Chicken-Avocado Salad Cups

This isn’t some fad diet where I don’t eat bread because I want to be skinny.  I don’t eat bread because I have eliminated grains from my diet in order to reduce inflammation in my body.  Now I know growing up, bread and grains were at the base of the food pyramid, but as I’ve grown up and become more educated on the benefits of food, I’ve stopped referring to the food pyramid as a source of end all be on knowledge. 

When grains are processed, all of the fiber and vitamins are stripped which leave them completely lacking in any nutrients.  And when all of the good stuff is removed, it just becomes empty calories which we all crave and overeat. 

I grew up like many people eating sandwiches for lunch.  They became an easy go to meal; just grab two slices of bread and throw in a protein.  But as I’ve changed the way I eat, I’ve had to find alternatives to bread.  I still love an easy go-to sandwich, but I’ve found other ways to make them.  For example, Portobello mushrooms make great buns for burgers, as do sweet potatoes.  But when I’m not in the mood to cook, lettuce becomes the ultimate sandwich maker!

There are many ways to use lettuce for sandwiches.  If you can find Boston lettuce, you can make a really cute lettuce cup.  You can deconstruct a sandwich and make it a salad (but really who eats a salad when they’re craving a sandwich).  Or, the easiest way is to use romaine lettuce to create a cup or a wrap.  The very nature of romaine lettuce has a divot which holds protein really well in it’s place.  I love stuffing romaine lettuce with shredded chicken, tuna or salmon.  Now I’m not telling you to add some peanut butter and jelly to a romaine lettuce cup, because that’s just weird.  So you’ll have to find a different way to eat this nostalgic sandwich.  But when it comes to chicken salads, lettuce cups are the best. 

So below is a simple go to recipe for lettuce cups, but it’s extremely versatile and you can easily mix and match your protein and fat to make this a great easy go-to meal.


Chicken-Avocado Salad Cups

Serves: 2

Prep: 10 minutes

Cook: 10 minutes



6 romaine lettuce leaves

1 avocado

½ fresh lemon juice

½ pound chicken breast

1 cup grape tomato, halved

1 Tbsp. cooking fat (avocado oil, ghee, coconut oil)

salt and pepper to taste



1.     Heat a large pan over medium-high heat and add cooking fat.  Once it is hot, place the chicken breast in the pan.

2.     Cook on each side for 5 minutes.  Remove from the pan and let cool.

3.     Cut the avocado in half and scoop it out of the skin, removing the pit.  Add it to a small bowl and use a fork to mash it until smooth.

4.     Add the fresh lemon juice to the bowl and stir to combine with the avocado.

5.     Season with salt and pepper to taste.

6.     Once the chicken has cooled, either cut it into 1 inch cubes, or use 2 forks to shred it.

7.     Add the chicken to the bowl with the avocado.

8.     Add the grape tomatoes and stir everything to combine.

9.     Scoop out the chicken salad into the romaine lettuce leaves.

10. Serve and enjoy!