Grilled chicken lettuce cups with mustard yoghurt mayo

Prep time
Cook time

Light and lovely, these cups make the perfect starter served in smalled lettuce cups or a light meal when served in larger.


For the chicken
  • 1 Tbsp (15ml)  olive oil
  • 2 Tbsp (30ml) sweet chilli sauce
  • 2 Tbsp (30ml) BBQ sauce
  • 2 Tbsp (30ml) lemon juice
  • 1 Tbsp (15ml) onion powder
  • 1 Tbsp (15ml) garlic powder
  • 4 chicken breast fillets
For the salad cups
  • 3 Tbsp (45ml) yoghurt
  • 1 Tbsp (15ml) mayo
  • 1 Tbsp (15ml) lemon juice
  • 5g mint leaves, chopped
  • 1 Tbsp (15ml) wholegrain mustard
To serve
  • 16 lettuce leaves, romaine or butter (must be big enough to hold the filling)
  • 1 avocado, thinly sliced
  • 1 carrot, grated
  • ½ red onion, finely sliced
  • 4 radishes, thinly sliced
  • Handful of mint
Salt and milled pepper


  • Whisk together the olive oil, sweet chilli, BBQ sauce, lemon juice, onion and garlic powder with a pinch of salt and pepper. Add the chicken and mix well.
  • Heat a griddle pan on high. Add the chicken and grill until cooked through.
  • Allow to cool, then thinly slice.
  • Prepare the salad: Mix all the ingredients for the dressing together and season.
  • Place the lettuce cups on a platter.
  • Divide the grated carrot, avocado and red onion between each.
  • Top with sliced chicken, drizzle over the dressing and finish with sliced radish and fresh mint leaves. Serve.