Chicken Salad Lettuce Wraps

     When I was running Gotham Lunch last year, once the summer came the need for light and low carb lunches came into demand.
     One thing that sold every time was the Chicken Salad Lettuce Wraps that I made at least once a week.It's a crisp, tangy, easy to make, and totally satisfying, all while staying perfectly on your summer diet.There is mayo in it, but that is easily modified to become even more figure friendly if you want.
Best part is that this is something you can make Sunday and have ready for your lunch Monday at the office. Another great thing about this recipe is that it cost me about $20, and that is for about 3 servings. You will never get 3 lunches for $20 in NYC. Not a healthy ones at least!
     First thing you need to do is bake your chicken breasts. I used boneless skinless breasts, but by all means use the breasts with skin and bones. Chances are you will end up with a more tender chicken. I couldn't find organic breasts on the bone, and it truly isn't a big deal if you can't either. I would just cook the skinless breasts slower on lower heat.
I baked mine at 400 degrees for about 30 minutes salt and peppered and covered with tin foil.
Once they are cooked take them out and put them to the side. Let them cook almost completely.
While that is happening you want to get the rest of the ingredients together. 
I used in addition to 3 baked chicken breasts;
12 red seedless grapes halved
A handfull of chopped flat leaf parsley
About 2 tablespoons of small diced red onion
One large celery stalk diced medium
The juice of half a lemon. (you may need more depending on how juicy your lemon is)
2 big spoonfuls of mayo
And salt/ pepper/ and garlic salt to taste.
Once the chicken has cooled dice it up and combine all the ingredients together.
Once everything is combined place in the fridge and let the combination cool. It will need a few hours at least. A whole day would be awesome if you could.
Then when you are ready to eat, get any type of lettuce that can hold food and fill the leaves with the salad.
You can uses Endive, Radiccio, or Bib. I like to use stalks of Romain because they are long and can hold more!

And that's it.
It's perfect for summer. A little Sauvignon Blanc on the side (if you're not at the office), and you are golden Pony Boy!!

Let me know if you try it, and if you change it up in any way!
I love to hear from you guys!

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