Turkey Salad Lettuce Cups
A fresh, light, and crunchy turkey salad served in crisp butter lettuce cups. This high-protein, low-fiber lunch is perfect for a healthy meal plan and comes together in no time.
For 4 servings
Cook the turkey breast.
Place the turkey breast in a medium pot and add enough water to cover it completely. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
TIPAvoid overcooking the turkey to keep it tender and juicy.Cool and shred the turkey.
Remove the turkey from the pot and let it cool on a cutting board for about 10 minutes. Once cool enough to handle, use two forks to shred the meat or dice it into small, bite-sized pieces.
Combine the salad ingredients.
- In a large bowl, add the shredded turkey.
- Add the finely diced cucumber, carrot, and red bell pepper.
- Pour in the mayonnaise and fresh lemon juice.
- Season with a pinch of salt and black pepper.
Mix the salad until well combined.
Gently stir all the ingredients together until the turkey and vegetables are evenly coated with the mayonnaise dressing.
TIPTaste and adjust seasoning if needed. You might prefer a little more lemon juice for tanginess.Assemble the lettuce cups.
Take the clean, dry butter lettuce leaves and spoon a generous amount of the turkey salad mixture into each one. Aim to make about 8 filled cups in total.
Serve immediately.
Arrange the turkey salad lettuce cups on a platter and serve immediately for the best crunch. They are great on their own or with a side of rice crackers.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a quicker version, use pre-cooked rotisserie turkey breast without skin or seasoning.
- 2Ensure the turkey is completely cool before mixing with mayonnaise to prevent the dressing from becoming oily.
- 3For meal prep, store the turkey salad mixture and the lettuce leaves in separate airtight containers in the refrigerator for up to 3 days.
- 4To keep the lettuce cups from getting soggy, assemble them just before serving.
Adapt it for your goals.
Healthy
For a lower-fat option, replace half of the mayonnaise with plain Greek yogurt. This also adds extra protein.
quickQuick
Use pre-cooked, unseasoned turkey breast from the store to cut down the cooking time significantly.
kid friendlyKid friendly
Dice the vegetables extra fine and add 1/4 cup of finely diced apple or red grapes for a touch of sweetness and crunch.
Why this is on our healthy list.
Excellent Source of Lean Protein
Turkey breast is a fantastic source of lean protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Low-Carb and Gluten-Free
By using lettuce leaves instead of bread or crackers, this recipe is naturally low in carbohydrates and completely gluten-free.
Rich in Vitamins and Minerals
The fresh carrots, bell peppers, and cucumber provide essential vitamins like Vitamin A and C, as well as hydration and dietary fiber.
Frequently asked questions
Yes, this turkey salad is very healthy. It's packed with lean protein from the turkey and vitamins from the fresh vegetables. Using butter lettuce as a cup instead of bread makes it low-carb and gluten-free.