Chicken Salad Lettuce Wraps
Wrap the best Waldorf chicken salad in a crunchy and tasty Lettuce leaf! These are fun to make and even more fun to eat. Use leftover cooked chicken or buy a rotisserie chicken.
Ingredients:
Dressing:
1/2 cup low-fat Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
Kosher salt and ground black pepper
Salad:
1/4 cup walnuts
1 1/2 cups 1/2-inch-pieces cooked chicken
1 small crisp apple, cored and cut into 1/2- inch pieces
1/2 cup red seedless grapes, halved
3 scallions, whites and greens, divided and chopped
8 hearts of romaine leaves or 12 bibb lettuce leaves
Directions:
Preheat the oven to 350 degrees F.
For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt, and, 1/4 teaspoon pepper in a small bowl until combined; set aside.
For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4- inch pieces.
To assemble: Toss the walnuts, chicken, apples, grapes, and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens and serve.
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