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Chicken Chopped Salad in Butter Lettuce Cups



  • 2 tbs. apple cider vinegar
  • 1 tbs fresh lemon juice
  • 2 dashes of Panola Clearly Hot Sauce
  • 1 garlic clove
  • ¼ tsp kosher salt
  • 1/8 tsp black pepper
  • 1/3 cup Panola Pecan Oil


  • 1 cup diced cooked chicken breast
  • 1 cup coarsely chopped baby arugula
  • ½ avocado, diced
  • ¼ fennel bulb, chopped
  • ½ cup diced feta cheese
  • ¼ cup Panola Spicy Sweet Jalapeno Peppers , chopped
  • 1/3 cup thinly sliced sun-dried tomatoes
  • ¼ tsp kosher salt
  • 1/8 tsp black pepper
  • 12 butter lettuce leaves


For the dressing: In a small bowl, combine the vinegar, lemon juice, hot sauce, garlic, salt and pepper. Gradually add the oil, whisking until the dressing is thick.

For the salad: In a large bowl, combine the chicken, arugula, avocado, fennel, feta, spicy sweet peppers, sun-dried tomatoes, salt, and pepper. Add the dressing to the salad and toss to coat. Fill the lettuce leaves with the salad. Arrange the lettuce leaves on a platter and serve.