Lettuce-Wrapped Chicken with Pickled Cucumber Salad

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Juicy chicken breast served atop a refreshing cucumber salad with bright pickled notes and fresh herbs. This American-inspired chicken recipe (whole30), ready in about 31 minutes, pairs chicken breast, cucumber, radish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken breast
• 1 medium cucumber
• 3 radish
• 1/4 cup fresh dill
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 4 large leaves butter lettuce

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Instructions

1. Step 1: Cut chicken breast into 1/2-inch cubes and season with 1 tsp smoked paprika and 1/2 tsp garlic powder. Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through.
2. Step 2: Thinly slice 1 medium cucumber and 3 radishes. Toss with 1/4 cup fresh dill, 2 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Chill for 15 minutes.
3. Step 3: Place 4 large butter lettuce leaves on a plate. Top each with 1/4 of the cooked chicken and 1/4 of the pickled cucumber salad.