Healthy Chicken Salad Lettuce Wraps
A light, crunchy chicken salad with fruit and nuts, served in crisp lettuce leaves for an easy healthy meal.
Equipment
- Skillet
- Cutting Board
- Chef’s knife
- Mixing Bowls
- Measuring Spoons
- Measuring Cups
- Spatula or tongs
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 teaspoon olive oil
- salt and freshly ground black pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 cup celery diced
- 1/2 cup red onion diced
- 1/2 cup grapes red or green, halved
- 1/2 cup apple diced
- 1/4 cup dried cranberries chopped if large
- 1/4 cup almonds chopped
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1 head Boston Bib lettuce or romaine heart leaves for serving
Instructions
- Heat 1 teaspoon olive oil in a skillet over medium-high heat.
- Cut the chicken into bite-sized pieces and season with salt, freshly ground black pepper, and 1/2 teaspoon garlic powder.
- Sauté the chicken in the hot skillet for about 5–7 minutes, stirring occasionally, until cooked through and no longer pink inside; transfer to a bowl to cool slightly.
- In a large bowl, combine the cooked chicken, 1/4 cup diced celery, 1/2 cup diced red onion, 1/2 cup halved grapes, 1/2 cup diced apple, 1/4 cup dried cranberries, and 1/4 cup chopped almonds.
- In a small bowl, whisk together 1/3 cup plain Greek yogurt, 2 tablespoons mayonnaise, and 1 teaspoon lemon juice until smooth.
- Pour the dressing over the chicken mixture and toss gently to coat; season with additional salt and pepper to taste.
- Wash and pat the lettuce leaves dry, then spoon a generous portion of the chicken salad into each leaf and serve as wraps.
Notes
- Use firm apples like Honeycrisp for best texture.
- Halve grapes to prevent choking hazards.
- Chop almonds small for easy biting.
- Adjust mayo-to-yogurt ratio to taste.