Name: Chicken Salad Lettuce Wraps
Prep time: 10 min
Cook time: 30 min
Ingredients: 12 oz Chicken breast boneless skinless; 2 TBSP Red onion (minced); 2 TBSP Celery (minced); 2 tsp Fresh dill (chopped ); 3 TBSP Mayonnaise (or more if needed); 6 leaves Romaine hearts (large leaves, stem trimmed); 2 TBSP Red onion (sliced thin); 1/4 cup Tomato (diced small); 1 cup Baby carrots; 4 TBSP Ranch dressing; 24 oz Sparkling water

Chicken Salad Lettuce Wraps

2.29 from 7 votes

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Course: Lunch

Prep Time: 10

Cook Time: 30

Servings: Servings

Calories: 501kcal

Ingredients

12 oz Chicken breast boneless skinless
2 TBSP Red onion minced
2 TBSP Celery minced
2 tsp Fresh dill chopped
3 TBSP Mayonnaise or more if needed
6 leaves Romaine hearts large leaves, stem trimmed
2 TBSP Red onion sliced thin
1/4 cup Tomato diced small
1 cup Baby carrots
4 TBSP Ranch dressing

Beverage

24 oz Sparkling water

US Customary - Metric

Instructions

Heat a pot over water over high heat until boiling.
While the water is heating, prep vegetables per instruction above.
Cook the chicken: When the water is hot, add the chicken and cook at a simmer for about 10 minutes until the chicken has reached an internal temperature of 160°F. Remove from water and transfer to the fridge to cool.
In a medium bowl, mix the minced onion, celery, dill, and mayo and reserve in the fridge.
Once the chicken is cool, dice into small, bitesized pieces and place back in the fridge to cool fully.
Make the chicken salad: Once cooled, add the chicken to the mayo mixture. Season with salt and pepper to taste.
Serve: Spoon the chicken salad onto the lettuce, top with onion and tomato. Enjoy with carrots, ranch, and sparkling water.

Nutrition