Chicken Salad Lettuce Wraps Recipe
Fresh, flavorful, and packed with texture, these Chicken Salad Lettuce Wraps combine tender sautéed chicken with crunchy celery, juicy grapes, apples, cranberries, and almonds. Tossed in a creamy Greek yogurt dressing, they’re a light yet satisfying meal perfect for lunch or a refreshing dinner.
Equipment
- Saute pan
- Spatula or wooden spoon
- Chef’s knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Measuring spoons
- Paper towels
Ingredients
- 1 tsp lemon juice
- 1 lb boneless skinless chicken breasts
- 2 tbsp mayonnaise
- salt and freshly ground black pepper to taste
- 1 head Boston Bib lettuce or romaine heart leaves, for serving
- 1 tsp olive oil
- ⅓ cup plain Greek yogurt
- salt and freshly ground black pepper , to taste
- ½ cup apple, diced
- ½ tsp garlic powder
- ½ cup grapes, red or green, halved
- ¼ cup almonds, chopped
- ¼ cup celery, diced
- ½ cup red onion, diced
- ¼ cup dried cranberries, diced
Instructions
- Add a little olive oil to a sauté pan over medium-high heat.
- Chop the chicken and season it with salt, pepper, and a tiny bit of garlic powder.
- Sauté for a few minutes until the chicken is cooked through.
- In a large bowl, toss together the cooked chicken, celery, onion, grapes, apple, cranberries, and almonds.
- In a separate small bowl, stir together the Greek yogurt, mayonnaise, and lemon juice until well combined.
- Pour the sauce into the large bowl and toss everything to evenly coat.
- Taste and season with additional salt and pepper if needed.
- Wash and separate the lettuce into individual leaves, then gently pat them dry with paper towels.
- Spoon a generous portion of the chicken mixture onto each leaf and serve.
- Serve and enjoy!
Notes
- For extra flavor, toast the almonds in a dry pan for 2–3 minutes before adding them.
- Swap out Greek yogurt for mashed avocado for a dairy-free twist.
- Use red grapes for sweetness or green grapes for a tangier bite.
- A sprinkle of fresh dill or chopped parsley adds a bright, herby finish.