When a long holiday weekend approaches, I’m always looking for easy lunch and dinner recipes since we end up spending most of our time out of the house, leaving little time for full-on meal making. I’ve been reading through Eating in the Middle and flagged these Waldorf Salad Lettuce Cups. The recipe calls for chicken, though, after making them last night, I think a great Vegan option would be using chopped walnuts and halved grapes instead. If you’re Vegetarian, just add Gorgonzola cheese too (what the original recipe calls for). This recipe requires some prep time to chop the veggies and mix the dressing, but it’s total about 30 minutes. Also, since the recipe calls for chilling the salad mix before serving, this is a great make-ahead meal, especially during the week – just assemble and enjoy.
Adapted from Eating in the Middle
2 cups boneless, skinless chicken breasts, cooked and chopped into small pieces (can also swap chopped walnuts and halved grapes instead)
2 celery stalks, sliced on the bias
1/4 chopped flat leaf parsley
1 pear, cored, chopped into small pieces
1 cup red cabbage, finely shredded
3 tbsp olive oil
3 tbsp apple cider vinegar
1 tbsp plus 1 tsp honey
8 butter lettuce leaves
In a large bowl, whisk together the olive oil, apple cider vinegar, honey, salt and pepper.
Add chicken, celery, parsley, pears and red cabbage to the bowl with dressing. Stir to combine. Cover the bowl and refrigerate for at least 30 minutes.
Portion out mixture evenly into lettuce leaves and enjoy!