Chicken Ranch Lettuce Cups (LC)
Ingredients
- 1 tsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp dried parsley
- Black pepper, to taste
- 1 chicken breast fillet, approximately 100–130g
- 2 bacon slices
- 3 large romaine lettuce leaves
- 1 large tomato, diced
- ¼ red onion, thinly sliced
- ¼ large or ½ small avocado, sliced
- 30g Parmesan, grated
- 1 heaped tbsp ranch dressing
Instructions:
Add the olive oil, paprika, garlic powder, dried parsley and black pepper to a bowl. Mix until combined.
Add the chicken fillet and turn it in the seasoning mixture until evenly coated.
Heat a non-stick frying pan over a medium heat. Add the chicken and cook for approximately 5–7 minutes on each side, depending on its thickness, until golden and completely cooked through.
Transfer the chicken to a plate and allow it to rest for a few minutes before cutting it into bite-sized pieces.
Add the bacon to the same pan and cook until crisp, turning as needed. Transfer it to a plate lined with kitchen paper, then cut it into bite-sized pieces.
Arrange the romaine lettuce leaves on a serving plate.
Fill the lettuce leaves with the chopped chicken, bacon, tomato, red onion, avocado and grated Parmesan.
Drizzle over the ranch dressing and serve immediately.
Note - Cook the chicken and bacon in advance and store them in an airtight container in the fridge for up to 3 days. Keep the lettuce, prepared vegetables, avocado, Parmesan and ranch dressing separate, then assemble just before serving. For the best results, slice the avocado when ready to eat to prevent it from browning.