These chicken salad lettuce cups are the most refreshing spring lunch or dinner. For these, you could use grapes instead of apple, parsley instead of dill, and mayo or avocado instead of dill! I love to serve these in the butter lettuce cups, in a whole wheat wrap, on top of salad, or on its own.
Serves: 6-8
Ingredients:
Butter lettuce
3-4 stalks of celery
1 medium-large red apple
1 lb chicken breast
½ cup coarsely chopped walnuts or almonds
⅓ red onion, diced
2 tbsp dill, chopped
¾ cup plain Greek yogurt
2 tsp Dijon mustard
¼ tsp garlic powder
Salt and Pepper to taste
Method:
1.Cook the chicken to your liking, or buy a pre-cooked plain rotisserie chicken
Note: I baked my chicken breast at 400 for 25 minutes
2.Combine the chicken, apple, celery, yogurt, spices, onion, dill, mustard, and nuts in a large bowl and mix well to combine. Make sure your chicken has cooled a bit before stirring.
3.Store your chicken salad in the fridge, and add ¾ cup of the mixture on top of a piece of butter lettuce to make a little lettuce boat!
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