Family night just got a lot more “hands-on” haha. This lettuce cup salad is easy to make, incredibly delicious and can be eaten with your hands. Simply grab a piece of butter lettuce, fill it with some toppings, drizzle with dressing and enjoy!
Family style salads like this one are such a fun and tasty way to spice things up at home. Topped with loads of healthy veggies, you can feel good knowing your family is getting the nutrients their bodies need. For a punch of protein, try adding roasted chicken, grilled shrimp or crispy tofu.
Lettuce Cup Salad with Sesame Poppy Seed Vinaigrette
- serving platter
- saute pan
- grill – optional
Lettuce Cup Salad
- 1 head butter lettuce cleaned and dried
- 1 red bell pepper sliced thin
- Sliced English cucumber sliced thin
- 1 cup pineapple grilled and diced
- 1 cup corn kernels – grilled frozen or canned will all work. I like to grill mine.
- 1.5 tablespoons lime juice fresh squeezed
- 1/3 cup diced onion white or yellow will work
- 2 tablespoon jalapeños diced small
- 2 chicken breasts seasoned with salt and pepper
- Garnish with chopped scallions and crushed cashews
Sesame Poppy Seed Vinaigrette
- 1/4 cup white wine vinegar
- 1/4 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1 tablespoon cane sugar
- 1 teaspoon dried minced garlic
- 1 teaspoon dried onion flakes
- 1 teaspoon poppy seeds
- 1.5 tablespoon toasted sesame seeds
- Pinch paprika
- Preheat the grill to 400 degrees.
- Grab a skillet, gently spray it with cooking spray and over medium heat add your seasoned chicken breasts. Once both sides have a nice brown sear on the outside, lower heat. Pan roast them on medium/low heat until fully cooked. Mine cooked for about 20 – 25 minutes.
- Remove the chicken from the heat and let the breasts cool completely before slicing. This will help retain the moisture.
- Destem and slice a pineapple into large round slices. Making sure to keep them about ½ inch thick for grilling. You want to make sure you can easily flip the slices once they are on the grill.
- Grill the pineapple and the corn. I used 3 ears of corn.
- Once the pineapple and corn have a defined char, remove them from the grill and let them cool.
- Dice the pineapple, making sure to remove the core. This part is too hard to eat in the salad but is still tasty on its own.
- Using a knife carefully cut the corn kernels off of the cob.
- In a large mixing bowl combine the pineapple, corn, fresh squeezed lime juice, diced jalapeno, and diced onion. Gently toss until everything is coated in the lime juice. Set aside.
- Grab a large serving platter. Arrange the cleaned and dried lettuce cups on the platter.
- Add the thinly sliced red pepper and sliced cucumbers.
- Using a spoon scoop the pineapple corn mixture on top of the lettuce.
- Slice the chicken breast and place it on top of the cups.
- Season everything with a pinch of salt and pepper. You can also garnich the dish with crushed cashews and chopped scallions.
- In a small mixing bowl combine all of the dressing ingredients. Whisk until well combined. Serve on the side so people can drizzle their salad with the dressing.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!