I adore these gem lettuce, chicken and apple little boats — they’re fast to assemble, refreshingly light and perfect for a work lunch. They save time and mental energy when you need a no-fuss meal that still feels satisfying and wholesome.
How this dish came about
I work from home a few days a week and I love it. On one particularly busy Friday I had finished a stack of work and suddenly felt ravenous. I wanted something light — a salad-like lunch — but hadn’t planned ahead. I opened the fridge to see what I could throw together before the school run.
What I found: leftover roast chicken from last night’s dinner, a couple of gem lettuces and a handful of pantry staples like pickles and olives. A quick gather of ingredients later and these little boats were born. It wasn’t complicated, but it was exactly what I wanted.
Why I love spontaneous cooking
Some of my favourite dishes start as spur-of-the-moment creations. With kids and a busy life I do occasionally plan, but more often I improvise with what’s on hand. Food doesn’t need to be overthought to taste great — a quick idea, a few quality ingredients and you’re done. I try to keep things minimally processed and focus on wholefoods and organic choices where possible: better quality ingredients mean simpler, tastier results.
The combination here — crisp gem lettuce, sweet apple, salty olives, tangy pickles and roast chicken — may sound unusual at first, but the textures and flavours complement each other beautifully. A drizzle of sticky chilli balsamic (or any vinaigrette you prefer) finishes the boats and makes them both refreshing and satisfying. This is a summery-feeling dish that works year-round.
Below is the quick and tasty recipe I put together that day.
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
- 2 gem lettuce
- 8 green olives sliced
- 2 tablespoon chilly sticky balsamic vinegar to drizzle.
Instructions
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Wash the lettuce, celery, apple and red pepper.
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Arrange the lettuce leaves on a plate with the cupped side 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 fresh red pepper, slice the pickled peppers, celery and olives, and dice the apple. Distribute evenly among the leaves.
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Finish with a drizzle of sticky chilli balsamic vinegar or your favourite vinaigrette and serve immediately.
Notes
If you don’t have chicken, swap in hard-boiled eggs, cheese, smoked fish or anchovies for a vegetarian/pescatarian option. For a vegan version try beans, tofu or chickpeas.
If you don’t have a sticky chilli balsamic, make a quick jar vinaigrette: 1–2 tbsp cider vinegar, 1 tbsp olive oil, 1–2 tbsp balsamic vinegar, a teaspoon of mustard, a pinch of dried oregano or Italian herbs and a drizzle of honey, maple syrup or agave. Shake well and use immediately. Leftover dressing keeps well in the fridge for up to two weeks in a sealed jar.
Other tasty combinations include blue cheese with grapes, apple and walnuts, or any mix of crunchy fruit, savoury cheese and nuts. There are many ways to adapt these little boats to your taste and what’s in your fridge.