These gem lettuce, chicken and apple little boats are one of my favourite quick meals. They’re light, fresh and incredibly easy to assemble, making them ideal for a speedy lunch at home or a portable option for work the next day. They also solve the frequent lunchtime dilema of “what shall I take?” without requiring much thought.
How this recipe came about
I usually work from home on Fridays and after finishing a long stretch of tasks I was starving but wanted something light. I prefer salads after a sedentary day and, while I hadn’t planned anything, a quick raid of the fridge gave me what I needed: leftover roast chicken, a couple of gem lettuces and a handful of pantry staples like pickles and olives. In minutes I had this simple and satisfying lunch.
Spontaneity in the kitchen
I love creating dishes on the fly. Some recipes are carefully planned and written down, but many of my best meals are improvised from what’s on hand. That spontaneous spark keeps food interesting — it doesn’t have to be complicated to taste great. I also prefer whole, minimally processed ingredients and choose organic where possible: better-quality food means you can eat less and still feel satisfied.
For this recipe there’s no cooking required if you already have cooked chicken. The crisp apple and crunchy celery balance the salty olives and tangy pickled hot peppers, while a drizzle of sticky chilli balsamic or a quick vinaigrette ties everything together. Despite the summery feel, these little boats work well any time of year.
Gem lettuce, chicken and apple little boats
Ingredients
- 180 g roast chicken breast (1.2 cups)
- ½ red pepper
- 1 apple, diced
- 1 celery stalk
- 4-6 pickled hot peppers, sliced
- 2 gem lettuces
- 8 green olives, sliced
- 2 tablespoon chilli sticky balsamic vinegar, to drizzle
Instructions
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Wash the lettuce, celery, apple and red pepper.
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Arrange the gem lettuce leaves on a plate with the cup side facing up so they look like little boats.
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Shred or slice the roast chicken and place 2–3 pieces on each leaf.
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Chop the red pepper (fresh and pickled if using), slice the celery and olives, and dice the apple. Distribute them evenly over the leaves.
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Finish with a drizzle of sticky chilli balsamic or your favourite vinaigrette. Serve immediately.
Notes
If you don’t have chicken, swap it for hard-boiled eggs, cheese, smoked fish or anchovies for a vegetarian/pescatarian option. For a vegan version, use beans, tofu or chickpeas.
Alternative dressing: shake together 1–2 tbsp cider vinegar, 1 tbsp olive oil, 1–2 tbsp balsamic vinegar, a little mustard, a pinch of dried oregano or Italian herbs and a drizzle of honey, agave or maple syrup. Store any leftover vinaigrette in the fridge for up to two weeks.
Other tasty combinations include blue cheese with grapes, apple and walnuts — there are plenty of ingredient pairings to explore with this simple base.