Lighter Chicken Salad in Lettuce Wraps
An easy, lightened-up version of classic chicken salad made even healthier in lettuce wraps. It's a delicious, low-carb meal that is perfect for the season and ready in minutes!
Servings: 6 servings
Calories: 166kcal
Ingredients
Chicken Salad
- 1/4 cup walnuts chopped
- 2 cups cooked shredded chicken
- 2 tablespoons flat-leaf parsley chopped
- 6 green onions white and light green parts, chopped
- 6 Bibb lettuce leaves
- 1/3 cup dried tart cherries or cranberries
Dressing
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 teaspoons sherry vinegar
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Toast walnuts in a single layer on a baking sheet in a 350° oven for 5 minutes or until browned or in a dry skillet until toasted. Let cool.
- Combine mayonnaise, yogurt, vinegar, lemon juice, dill, salt, and pepper in a bowl; stir to combine. Set aside.
- Place chicken, toasted walnuts, parsley, and green onions in a large bowl; toss to combine. Add dressing, stirring well to coat.
- Place 1 lettuce leaf in each of 6 bowls. Divide chicken salad evenly among the bowls; top with cherries.
Notes
If the cooked chicken you're using is fresh, you can refrigerate leftover chicken salad in an airtight container for 3 to 4 days. The USDA recommends using refrigerated, cooked leftover chicken within 3-4 days.
Nutrition
Calories: 166kcal | Carbohydrates: 8g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 217mg | Potassium: 222mg | Fiber: 2g | Sugar: 5g | Vitamin A: 996IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg