Mexican Chicken Salad Lettuce Cups

A busy summer of backyard parties, family picnics and beach days call for quick and simple recipes that everyone can enjoy. The local green growers at Little Leaf Farms and the dairy experts at Cabot Cheese pair crispy Sweet Baby Butter Leaf with spicy Pepper Jack to create the perfect bite. With shredded rotisserie chicken, chopped veggies and sour cream, these lettuce cups come together in no time and can easily be assembled right at your table (or picnic blanket). 


Servings: 4-6


for the chicken salad
  • 1 pound chicken, shredded from store-bought rotisserie chicken
  • 4 ounces Little Leaf Farms Sweet Baby Butter Leaf
  • 4 ounces Cabot Pepper Jack Chunk, shredded
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 small red onion, diced
  • 1 can of black beans, drained and rinsed
  • 1 avocado, diced
  • 1/4 cup fresh cilantro leaves, chopped (optional)
for the dressing
  • 2 limes, juiced
  • 3 tablespoons olive oil
  • 1/2 teaspoons chili powder
  • 1/2 teaspoons cumin
  • 1/2 teaspoons garlic powder
  • 1/4 teaspoons smoked paprika
  • 1/4 teaspoons salt + more to taste
  • 1/4 teaspoons pepper
  • 1/2 cup of sour cream
  • 1 lime, cut into wedges for squeezing
  • chili powder (optional)


  1. In a large bowl, combine the shredded chicken, diced bell peppers, diced red onion, and black beans.
  2. In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, garlic powder, salt, and pepper.
  3. Pour the dressing over the chicken and vegetable mixture, and toss to combine. For best results, let the mixture sit in the refrigerator for a couple of hours so the flavors can mingle.
  4. Add the shredded cheese, diced avocado and fresh cilantro to the bowl, and gently toss to combine.
  5. Lay individual Sweet Baby Butter leaves on a platter and place a spoonful of chicken salad on top.
  6. Top with a dollop of sour cream, a squeeze of lime, and a sprinkle of chili powder. Serve immediately.

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