I have a slight obsession with butter lettuce. The leaves are just the right size and shape to be perfectly stuffed with a bite of anything — just like my Chicken Lettuce Cups with Mango Salsa and Cilantro Pesto!
This dish is gorgeous in so many ways. The boneless chicken thighs are succulent and moist; the mango adds sweetness and color and the cilantro pesto elevates this dish — all mixed together, it’s like a party in your mouth!
Speaking of a party, why not rock these cups out as a healthy appetizer for your next gathering? Or serve the dishes separately, and have your guests assemble their own? Either way, get creative and play with your favorite variations and have some fun in the kitchen.
Chicken Lettuce Cups Recipe
Chicken Lettuce Cups with Mango Salsa and Cilantro Pesto
- 1 pound boneless chicken thighs
- 2 cloves garlic
- 1/3 cup olive oil
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup lemon juice
- 1/4 cup orange juice
- Grated lime zest from two limes
- Salt and pepper to taste
- One head of butter lettuce
- 1 cup mango salsa see recipe
- 1/2 cup cilantro pesto see recipe
In a medium bowl, mix garlic, olive oil, maple syrup, mustard, lemon and orange juices, zest, salt and pepper.
Pour marinade over the chicken and let sit one hour, or overnight if desired.
Preheat grill. Remove chicken from marinade.
Grill chicken for a few minutes on each side, until cooked through and center is no longer pink. Set aside and cool.
Meanwhile prepare your salsa and pesto. When the chicken has cooled, slice into desired bite size strips.
To assemble: Set a large platter up and arrange individual butter lettuce leaves side by side. Place a few slices of chicken on each lettuce leaf. Top with a spoonful of salsa and a drizzle of pesto.
I like to marinate my chicken the night before I cook. If you've run out of time, marinate at least a few hours, chilled.
CHEAT A LITTLE! Forgo the chicken marinating and cooking option and use store bought cubed chicken.