Crunchy butter‑lettuce cups piled with shredded rotisserie chicken, crisp bacon, creamy avocado, hard‑boiled egg, cherry tomatoes, and tangy blue cheese, finished with a bright Dijon‑red wine vinaigrette. Served chilled or slightly warm as a satisfying low‑carb Cobb-style meal.
Cobb-Style Butter Lettuce Cups
All the classic Cobb flavors—shredded rotisserie chicken, crisp bacon, avocado, egg and blue cheese—stacked into crisp butter‑lettuce cups for a quick, low‑carb meal.
If you love a Cobb salad but want something lighter and more handheld, butter lettuce cups are the perfect answer. The leaves are sturdy enough to cradle a generous filling yet tender and slightly sweet, so every bite feels fresh instead of heavy. Using a rotisserie chicken keeps this on the 15‑minute prep side of dinner while still delivering plenty of comforting, savory flavor.
Texture is the star here: shreddy chicken tossed in a bright Dijon–red wine vinaigrette, crunchy crumbled bacon, creamy avocado, quartered hard‑boiled eggs, popping cherry tomatoes, a few slivers of red onion for bite, and those salty, tangy flecks of blue cheese. The vinaigrette brings everything together—cutting through the richness and coating each component so every lettuce cup tastes balanced and lively.
The recipe is wonderfully practical. While eggs simmer and go into an ice bath, crisp the bacon, whisk the dressing, and shred the chicken into the bowl so it soaks up the flavors. You can make most components ahead—hard‑boiled eggs, bacon, dressing, and shredded chicken keep well in the fridge—then assemble at the last minute so the lettuce stays crisp.
Serve them chilled for a light lunch, slightly warm for a satisfying weeknight dinner, or lay out a platter for casual entertaining and let guests build their own cups. It’s a simple, low‑carb swap that still feels like a complete, celebratory meal.
Ingredients
How to Make Lettuce-Wrapped Rotisserie Chicken Cobb Lettuce Cups
- Place eggs in a small saucepan, cover with cold water by 1 inch, bring to a simmer, then cook for 9 minutes; transfer to an ice bath for 5 minutes, peel and quarter.
- While eggs cook, crisp the bacon in a skillet over medium heat (about 6–8 minutes), transfer to paper towels to drain, then crumble when cool.
- Whisk together red wine vinegar, Dijon mustard, olive oil, salt, and black pepper in a large bowl to make the dressing; taste and adjust seasoning.
- Shred the rotisserie chicken into bite-sized pieces and add to the bowl with the dressing.
- Halve the cherry tomatoes, dice the avocado, finely chop the red onion, and add them plus most of the blue cheese and crumbled bacon to the chicken; gently toss to coat without mashing the avocado.
- Lay out butter lettuce leaves on a serving platter or divide onto plates and spoon the chicken mixture into each leaf to make cups.
- Top each assembled lettuce cup with a quartered hard‑boiled egg, a sprinkle of remaining blue cheese, extra crumbled bacon if desired, and chopped chives; serve immediately chilled or slightly warm.
Recipe Card
Lettuce-Wrapped Rotisserie Chicken Cobb Lettuce Cups
Crunchy butter‑lettuce cups piled with shredded rotisserie chicken, crisp bacon, creamy avocado, hard‑boiled egg, cherry tomatoes, and tangy blue cheese, finished with a bright Dijon‑red wine vinaigrette. Served chilled or slightly warm as a satisfying low‑carb Cobb-style meal.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Place eggs in a small saucepan, cover with cold water by 1 inch, bring to a simmer, then cook for 9 minutes; transfer to an ice bath for 5 minutes, peel and quarter.
- While eggs cook, crisp the bacon in a skillet over medium heat (about 6–8 minutes), transfer to paper towels to drain, then crumble when cool.
- Whisk together red wine vinegar, Dijon mustard, olive oil, salt, and black pepper in a large bowl to make the dressing; taste and adjust seasoning.
- Shred the rotisserie chicken into bite-sized pieces and add to the bowl with the dressing.
- Halve the cherry tomatoes, dice the avocado, finely chop the red onion, and add them plus most of the blue cheese and crumbled bacon to the chicken; gently toss to coat without mashing the avocado.
- Lay out butter lettuce leaves on a serving platter or divide onto plates and spoon the chicken mixture into each leaf to make cups.
- Top each assembled lettuce cup with a quartered hard‑boiled egg, a sprinkle of remaining blue cheese, extra crumbled bacon if desired, and chopped chives; serve immediately chilled or slightly warm.
Nutrition
- Carbohydrates
- 8
- Saturated Fat
- 9.3
- Sodium
- 1200
- Fiber
- 4.5
- Unsaturated Fat
- 23.2
- Protein
- 50
- Fat
- 33
- Cholesterol
- 320
- Trans Fat
- 0.1
- Calories
- 480
- Sugar
- 2