Chicken salad is an excellent way to get the protein your body wants and the light meal you are craving. One of the simplest things you can do to make a dish on the lighter side is find a way to eliminate the bread, gluten or carbs. Chicken lettuce wraps are quite popular; but chicken salad lettuce wraps are rare, but ingenious. You are essentially taking the same chicken salad recipe you love (or try the one below!) and consuming it in a much lighter way, while adding in leafy greens at the same time. Y-U-M. Lunch break, anyone?
- 2 cooked chicken breasts, shredded
- ½ cup celery, chopped
- ½ grapes, diced
- ½ cup plain Greek yogurt or preferred mayonnaise
- 1 Honeycrisp apple, diced into small bites
- ½ cup cashews, crushed
- ½ cup dried cranberries
- 1 bushel of Romaine lettuce
Begin by cooking the chicken breasts, as they will need to cool prior to the following steps. Once you have cooked chicken, preferably baked, allow to cool before shredding.
Next, be sure all your ingredients are finely chopped. Imagine how small you would want each ingredient to be in your chicken salad you’re about to consume.
While the chicken is cooling, go ahead and take a medium sized bowl and combine the following ingredients: yogurt (or mayo), celery, grapes, apple, cashews and cranberries. Add in shredded chicken and fold over ingredients until thoroughly combined.
Place bowl into refrigerator for at least 30 minutes.
Separate and wash romaine lettuce leaves. Pick nice sized leaves that will serve as a good base cup for your chicken salad.
Scoop preferred amount of chicken salad into each leaf cup.
If serving for company, arrange lettuce cups in a circular fan on a platter. We guarantee these puppies will be gone in the blink of an eye!