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Chicken Lettuce Boats

Prep time 25 min
Cook time
Total time 25 min

Prep time 25 min
Cook time
Total time 25 min


These Chicken Lettuce Boats are both pretty and refreshing. I like to serve these chilled on a warm summer’s afternoon. The creamy coconut dressing combined with crunchy grapes and celery and tender chicken make for a memorable bite.

Note: Do you have leftover chicken breast from last night’s dinner? This recipe is the perfect way to breath new life into day-old, cooked chicken.

Serves 6

¼ cup fresh cilantro, chopped

1 tablespoon apple cider vinegar

⅛ teaspoon garlic powder

½ teaspoon Lemon Zest

dash of sea salt

dash of black pepper

1 cup celery stalks, chopped

1 cup Red Grapes, chopped

½ cup Raw Pecans, finely chopped

1 Green Apple, finely chopped

1 pound roasted chicken

5 heads endive


Combine the coconut milk, cilantro, vinegar, coconut oil, garlic powder, lemon zest, lemon juice, sea salt, and black pepper in a bowl. Mix well.


Combine the celery, grapes, pecans, apple, chiles, and chicken in a large bowl. Pour the cream sauce over the chicken mixture and mix well. Spoon the chicken mixture into endive cups. Enjoy!


Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —

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