Chicken Salad Lettuce Wraps
Servings 2 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
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
Calories: 501kcal | Carbohydrates: 10g | Protein: 38g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 731mg | Potassium: 914mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9362IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg