Creamy Chicken, Apple & Almond Salad in Lettuce Cups

Directions

1. Warm a skillet over medium heat.
2. Slice the chicken horizontally to form thin fillets and season with salt and pepper.
3. Add olive oil to the skillet and swirl to coat the bottom, then cook the chicken until browned and cooked through, about 3–4 minutes per side; transfer to a plate to cool.
4. Meanwhile, rinse and dry all produce.
5. In a large bowl, squeeze the lemon over the dressing base, then whisk in mayonnaise, Dijon, salt, and pepper.
6. Core and cut the apples into medium dice and add to the bowl.
7. Trim the celery ends, then dice and add to the bowl.
8. Trim and slice the green onions into 1/4-inch pieces and add to the bowl.
9. Measure the almonds and add to the bowl.
10. Separate the lettuce leaves into two-leaf stacks (or chop the lettuce).
11. Once the chicken has cooled, shred or dice it and add to the bowl; toss everything to combine.
12. Spoon the chicken salad into the lettuce cups and divide between two plates.